Vinaigrette with green peas and pickled cucumber
12 servings
60 minutes
Vinaigrette with green peas and pickled cucumber is a vibrant dish of European cuisine loved by many generations. Its roots go back to the 19th century when the combination of boiled vegetables with pickled products became popular in Russia. This salad impresses with its color palette: ruby beetroot, golden carrots, tender green peas, and tangy cucumbers create a true picture on the plate. The taste of vinaigrette is a harmony of sweet beetroot, fresh crunch of cucumbers, and a light sourness highlighted by sunflower oil. This versatile dish is suitable for both everyday meals and festive tables and pairs well with meat and fish appetizers. Vinaigrette is not only tasty but also healthy, rich in vitamins and fiber, making it an excellent choice for those watching their diet.
1
Prepare the necessary ingredients.
2
Wash the beetroot, carrot, and potato well under running water, place them in a pot, add water, salt, and bay leaf, and put on the heat. Cook until ready.
- Potato: 250 g
- Carrot: 200 g
- Beetroot: 500 g
- Salt: to taste
- Bay leaf: 2 pieces
3
After about 20-30 minutes, take the cooked potatoes out of the pot, and after another 10-20 minutes, take out the cooked carrots. Let the vegetables cool slightly and peel them.
- Potato: 250 g
- Carrot: 200 g
- Beetroot: 500 g
4
Dice the potatoes and carrots into small cubes and place them in a bowl. Peel the onion, rinse it well under running water, dry it a bit, dice it finely, and add it to the diced carrots and potatoes.
- Potato: 250 g
- Carrot: 200 g
- Onion: 1 head
5
Pour 75 ml of sunflower oil into the container.
- Sunflower oil: 75 ml
6
Cool the cooked beetroot, peel it, cut it into small cubes, and place it in a container with oil. Mix the beetroot with sunflower oil and let it sit for about 10-15 minutes.
- Beetroot: 500 g
- Sunflower oil: 75 ml
7
Place 250 grams of canned green peas in a strainer to drain excess liquid.
- Canned green peas: 250 g
8
Cut the pickles into small cubes.
- Pickled cucumbers: to taste
9
Place the cucumbers in a container with the chopped beetroot and mix.
- Beetroot: 500 g
- Pickled cucumbers: to taste
10
Place the canned peas in a container with beets and cucumbers.
- Canned green peas: 250 g
11
Add the prepared potatoes, onions, and carrots to the beets, cucumbers, and peas.
- Potato: 250 g
- Carrot: 200 g
- Onion: 1 head
12
Mix all ingredients well and add salt to taste if necessary.
- Salt: to taste
