Beetroot salad

Name: Beetroot salad
Total time: 60 min
Yield: 6
Cuisine: Ukrainian
Ingredients: Beetroot 4 pieces; Potatoes 3 pieces; Pickled cucumber 4 pieces; Carrot 3 pieces; Canned green peas 400 g; Vegetable oil 50 ml

Type: Salads

Servings: 6

Ready in: 1 hour

Calories: Middle

Beetroot salad is not indigenous Ukrainian dish, moreover, not even Slavic. It is still unknown what people invented this vegetable salad, but it definitely became a permanent feature of Ukrainian cuisine long ago.
Beetroot salad is loved and valued on par with traditional national dishes here. It is made of boiled vegetables - potato, beetroot, carrot - pickles, onions or scallions, sauerkraut, pickled vegetables. The salad is regularly seasoned with mixture of vinegar, vegetable oil, salt and pepper.
Due to the fact that it has no components of animal origin, beetroot salad is vegetarians' favourite dish. Being ideal Lenten dish, it is especially popular during Orthodox fasting.

Ingredients

Beetroot 4 pieces

Potatoes 3 pieces

Pickled cucumber 4 pieces

Carrot 3 pieces

Canned green peas 400 g

Vegetable oil 50 ml

Stages of cooking

Boil the potatoes, beetroot and carrot. Cool to the room temperature and peel them.

Put the green peas in the boiling water for 3 mins. It is possible to use the canned green peas.

Dice finely the potatoes and carrot. Put them into mixing bowl. Add the green peas.

Cut the beetroot and pickled cucumber into little pieces and add them to the mixing bowl. Dress with vegetable oil.

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The finished salad is a light and beneficial vitamin cocktail, which will compliment any meal. The combination of apples and cinnamon will add special zest to the salad.

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Beetroot salad

Ingredients

Stages of cooking

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