Ukrainian Salat Vinaigrette (Beet Salad)

Ingredients and Weight:

• 2 medium beets (1 pound), peeled and cubed
• 4 medium carrots (1 pound), peeled and cubed
• 4 medium potatoes (1 pound), peeled and cubed
• 1 cup green peas, frozen or fresh
• 1 cup dill pickles, chopped
• Salt and black pepper to taste

Preparation Time:

• 20 minutes

Preparation Time:

• 1 hour (including cooling time)

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. In a large pot, bring water to a boil. Add the beets, carrots, and potatoes. Cook for 10-15 minutes, or until tender.
2. Drain the vegetables and transfer them to a large bowl. Add the peas and pickles. Season with salt and pepper to taste.
3. In a small bowl, whisk together the following ingredients for the vinaigrette:
   • 1/2 cup olive oil
   • 3 tablespoons vinegar (white wine, apple cider, or balsamic)
   • 1 teaspoon Dijon mustard
   • 1/4 teaspoon dried oregano
   • Salt and pepper to taste
4. Pour the vinaigrette over the vegetables and toss to combine.
5. Cover the bowl and refrigerate for at least 30 minutes before serving.

Nutritional Information:

• Calories: 200
• Fat: 10g
• Carbohydrates: 25g
• Protein: 5g
• Fiber: 5g

Dish Characteristics:

• Healthy and nutritious
• Colorful and visually appealing
• Refreshing and tangy
• Perfect for a summer barbecue or potluck

User Comments:

• "This salad is delicious! I love the sweet and tangy flavors."
• "The vegetables are perfectly cooked and the vinaigrette is spot-on."
• "This is a great recipe for using up leftover vegetables."
• "I'm not usually a fan of beets, but this salad changed my mind."

Special Precautions and Tips:

• Be sure to wear gloves when handling the beets, as they can stain your hands.
• If you don't have time to refrigerate the salad for 30 minutes, you can serve it immediately. However, it will be more flavorful if you let it chill for a while.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.