Vinegret
Vinegret is a colorful and fresh boiled vegetable salad, a popular traditional dish from Eastern Europe that is completely 100% plant-based! A combination of evenly diced red beets, carrots, potatoes, peas, and pickled cucumbers, dressed in a savory, fresh, sour oil and vinegar dressing. This dish is very special because it maintains the natural flavor of each vegetable with the right texture, a beautiful combination of colors, and a balanced taste, without any animal ingredients. It's very easy to make, lasts a long time and is perfect as an appetizer, side dish, or everyday meal!
Shared by Nora
Time
25 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #the main ingredient:
- One medium sized red beet
- One medium sized carrot
- Two medium-sized potatoes
- 50 grams of boiled peas
- Two sour cucumber pickles, diced
- One small onion/scallion, finely chopped
- #sauce ingredients:
- 2 tablespoons olive oil/sunflower oil
- 1 to 2 tablespoons of apple cider vinegar
- Salt and black pepper to taste
- A little chopped fresh dill/parsley
👩🍳 Instructions
- 1
Boil the beets, carrots, and potatoes separately until cooked through but not mushy. Remove from heat, let cool completely, then peel and cut into even cubes.
- 2
Put all the chopped vegetables, peas, pickled cucumber and onions into a large container, stir gently
- 3
Mix all the sauce ingredients until combined, pour over the vegetables and stir well.
- 4
Taste and adjust the seasoning. It's best to refrigerate it briefly before serving to allow the flavors to develop and become more refreshing.