This delicious Ukrainian vinaigrette beet salad goes great with meat and poultry dishes (especially chicken Kyiv) with a side of mashed potatoes. The preparation takes some time, but I really like the salad. It is one of the few salads popular in Ukraine that doesn't contain mayonnaise.
Ingredients
- 1 pound beets
- 1 pound carrots
- 1 pound potatoes
- 1 onion, minced
- 1 (8 ounce) can peas, drained
- 2 large dill pickles, diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
Directions
- Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
- Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.