Vinaigrette (Ukrainian Salad)

(makes 8 – 12)

• (400 g) 3 medium beets

• (400 g) 3 medium potatoes

• (300 g) 3 medium carrots

• (200 g) 3 medium pickles

• (150 g) 1 small onion, finely chopped

• 150 g cooked white beans

• 2 tbsp sunflower oil

• (1 tbsp vinegar)

1 In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife.

2 In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don’t overcook the potatoes.

3 Drain the vegetables and refrigerate or let them stand until they cool to room temperature. 4 Peel the skins from the potatoes, beets and carrots.

5 Dice beets, potatoes, carrots, pickles and finely dice onion.

6 Mix beets with 1 tbsp of sunflower oil separately to prevent beets from coloring the rest of ingredients.

7 Mix together beets and the rest of ingredients with another tablespoon of sunflower or olive oil (and optionally 1 tbsp of vinegar). Season the salad to taste with salt. Refrigerate until ready to use.

My Tips:

• If desired, add 200 g drained sauerkraut and/or 25 g spring green onion.

• If the onions have a very strong flavour, you may first put them in hot water for 10 minutes, then rinse in cold water, and only then add to the salad.

Source: http://www.say7.info/cook/recipe/308-Vinegret.html