Vinegret Salad with Beet & Potato. Root vegetables are an integral part of the winter diet – they nourish and warm us in times when the body needs the extra support. This bright coloured salad is a delicious dish suitable for all year round – including winter. It is made with beetroot, carrot and potato as the base with the addition of pickled cucumber, peas and onion. The beetroot stains the vegetables pink, making it not only tasty but a visually attractive dish for the dinner table.
What you will need for the Vinegret Salad:
- X2 beets
- X2 carrots
- X5 potatoes
- 1 onion
- 5 pickled cucumbers
- 1 cup frozen peas
- 6 tbs cedar oil
- 1 tbs vinegar
- Salt & pepper to taste
- Fresh dill & parsley for garnish
- Prepare the beets by steaming or boiling them until cooked. Once cooked, peel them and dice them into cubes and set aside. You can also bake them if you prefer.
- Peel and chop up the carrots and potatoes into cubes.
- In a pot of hot water, add the tbs of vinegar and then add the cubed potatoes and carrots to the pot and allow them to boil until cooked. Strain and set aside to cool.
- Boil some water and pour it over the frozen peas to prepare them for the salad. Allow them to soak until the peas are warm all the way through.
- Chop the onion and pickled cucumbers and set them aside.
- Add the diced cooked beetroot, carrot, potato to a dish and then add the peas, chopped onion and pickled cucumber and mix all the vegetables together.
- Garnish with chopped fresh dill and parsley and then drizzle with cedar oil.
- Season with salt & pepper – you can add a squeeze of lemon for extra flavour if necessary.
- Serve immediately or allow it to sit overnight in the fridge and serve the next day!
- Bon appetit and enjoy your Vinegret salad!
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