Russian salad with beetroot (Vinégrett)

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Russian salad with beetroot (Vinégrett)

Russian salad with beetroot (Vinégrett)








Number of persons
-
4
+

3 potatoes

2 beets (cooked)

400 g canned peas - carrots

Sweet and sour pickle (to taste)

1 onion

Sunflower or olive oil

Pepper

Salt




Preparation
Total Time: 50 min
Preparation time: 20 min
Cooking time: 30 min
Cook the potatoes (with the skin on) in water, let them cool down, and peel them.
Cut the potatoes into small cubes and place them in a salad bowl.
Carefully open the bag of beets, pour the juice over the potatoes and mix.
Cut the beets into cubes the same size as the potatoes and mix.
Add the carrots and gherkins cut in the same way and the peas on top.
Add the chopped onion at the last moment, so that it doesn't overly flavour the salad, add salt and pepper, season just with a drizzle of oil and mix.
And that's "Irina's Red Salad"!

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