Vinegret is the childhood salad of every person born in the Soviet Union. This is because it featured as the number one salad on the menu of all kindergartens and schools in Moldova. I personally like it with beans instead of green peas and a generous amount of homemade pickled cabbage instead of pickled cucumbers. It’s a great salad for the fasting season.
AuthorNata AlbotCategorySalads, VegetarianDifficultyBeginnerFirst, boil the potatoes and the carrot whole.
Peel the boiled potatoes, dice and transfer to a bowl.
Drizzle one tablespoon of cooking oil and stir well; this will prevent the potatoes from sticking together.
Peel and dice the carrot. Chop the pickled cucumbers, peel and dice the baked beetroot and finely chop the onion.
Toss everything together into the bowl with the diced potatoes, add the can of peas or beans (depending on your taste); pour the rest of the cooking oil over the vegetables.
Season with salt and pepper and mix well.
Ingredients
Directions
First, boil the potatoes and the carrot whole.
Peel the boiled potatoes, dice and transfer to a bowl.
Drizzle one tablespoon of cooking oil and stir well; this will prevent the potatoes from sticking together.
Peel and dice the carrot. Chop the pickled cucumbers, peel and dice the baked beetroot and finely chop the onion.
Toss everything together into the bowl with the diced potatoes, add the can of peas or beans (depending on your taste); pour the rest of the cooking oil over the vegetables.
Season with salt and pepper and mix well.
Notes
This delicious salad will make your kids love beetroot.