Vinaigrette with green peas
4 servings
30 minutes
Vinaigrette with green peas is a refreshing and nutritious salad that combines the tenderness of potatoes, the sweetness of roasted beets, and the slight tang of pickled cucumbers. This classic European recipe has deep roots in Russian cuisine and is known for its simple elegance and health benefits. Green peas add a special softness and juiciness, while the dressing made from olive oil and wine vinegar enhances the flavors of the ingredients and makes the dish harmonious. This vinaigrette is perfect as a standalone salad or a side dish for meat and fish dishes. It is filling, rich in vitamins, and pairs wonderfully with sauerkraut, adding extra texture and zest to the dish. Due to its naturalness and freshness, vinaigrette remains a favorite at family gatherings and festive dinners.
1
Prepare all the vegetables. Preheat the oven to 200 degrees. Wash the beetroot and dry it with a paper towel. Wrap it in foil and make holes all over the surface with a knife.
- Beet: 6 pieces
2
Sprinkle salt in a 2 cm layer on the baking tray. The salt will create a great temperature environment, and the holes in the foil will allow the vegetable to 'breathe'. Send the beetroot to the oven for 1.5 to 2 hours.
- Beet: 6 pieces
3
Meanwhile, boil the potatoes and carrots in a pot of water until cooked. It's very important not to overcook the potatoes, or they will turn into mush.
- Potato: 5 piece
- Carrot: 4 pieces
4
When all the vegetables are ready and cooled, boil the peas: throw them into boiling salted water for just 5 minutes. Peel the beetroot, potatoes, carrots, and onions.
- Green peas: 500 g
- Beet: 6 pieces
- Potato: 5 piece
- Carrot: 4 pieces
- Red onion: 2 pieces
5
Mix oil, vinegar, salt, and pepper. Set aside.
- Olive oil: to taste
- White wine vinegar: 50 ml
- Salt: 1 teaspoon
- Ground black pepper: to taste
6
Cut the potatoes, carrots, and onions into 5 mm cubes. Mix everything carefully. Finely chop the pickles. Combine the cucumbers with the beets. If you have sauerkraut, feel free to add it. Pour the remaining dressing into the potato and carrot mixture, and mix well. Now combine the beet mixture with the potato mixture. Mix gently.
- Potato: 5 piece
- Carrot: 4 pieces
- Red onion: 2 pieces
- Pickles: 10 pieces
- Beet: 6 pieces
- Olive oil: to taste
- White wine vinegar: 50 ml