Russian Vinaigrette Salad
Healthy and hearty Russian Vinaigrette Salad made with diced vegetables and olive oil. It's the perfect 'cooked' salad. This recipe is great to use as a side dish or main dish for lunch.
Ingredients
- 3 medium beets
- 3 red potatoes
- 3 medium carrots
- 1/2 small red onion chopped
- 1/2 cup frozen peas
- 2 medium dill pickles
- olive oil extra virgin
- salt and pepper to taste
- parsley (optional) for garnish
Instructions
- Preheat oven to 350°F
- Peel skin from potato and carrot.
- Wrap the beets, potatoes, and carrots in foil. Cook potatoes and beets for 45 minutes, or until tender. Cook carrots for 20 minutes, or until tender. Once cooked, unwrap, and cool.
- Steam frozen peas 2-3 minutes, until tender. Set aside.
- Peel skin from beet. Dice roasted beet into small even cubes. Set aside.
- Cut the roasted potato, carrot, onion, and pickles into small even cubes. Set aside.
- In a large bowl, combine cubed beets, potatoes, carrots, pickles, and peas. Mix in olive oil until well combined. Add salt and pepper to taste. Serve chilled.