Vinegret (Russian Beet Salad)

Place the beets, carrots, and potatoes in a large pot, cover with water, and boil until tender, approximately 40-50 minutes.

Ingredients

Beets

Boiling Potatoes

Boiling Water

Pickled Vegetables (Carrots, Cauliflower, Green Beans)

Equipment

Large Pot

Drain the vegetables using a colander and allow them to cool completely before peeling and dicing them into uniform bite-sized cubes.

Ingredients

Pickled Vegetables (Carrots, Cauliflower, Green Beans)

Equipment

Colander

Chefs Knife

Cutting Board

Finely chop the onion and combine it in a large mixing bowl with the diced root vegetables and pickled vegetables.

Ingredients

Pickled Vegetables (Carrots, Cauliflower, Green Beans)

1 piece of Onion

Equipment

Mixing Bowl

Chefs Knife

Bowl

In a small bowl, whisk together the sunflower oil, vinegar, salt, and black pepper to create the dressing, then drizzle over the salad and toss gently to combine.

Ingredients

60 mL of Sunflower Oil

30 mL of Vinegar

5 mL of Salt

2½ mL of Black Pepper

Equipment

Whisk

Bowl