Monday, November 11, 2019
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| Olya's Russian Beet Salad |
"A lovely garnet colour with root veggies from overdue summer season. Serve with bitter cream, if desired."
Ingredients :
- 4 potatoes, or greater to taste
- four carrots, or greater to taste
- 3 beets, or more to taste
- 1/2 cup finely chopped onion
- 2 tablespoons apple cider vinegar
- 1/2 cup frozen peas
- 1 tablespoon sunflower seed oil
- 1 tablespoon dill
- 1/2 teaspoon sea salt, or to taste
- 1/four teaspoon freshly floor black pepper, or to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 5H15M |
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- Place potatoes, carrots, and beets into a huge pot and cowl with water; convey to a boil and turn off heat. Allow pot to sit down on burner till potato aggregate cools, 1 to 2 hours.
- Place onion in a big bowl and cowl with vinegar; set aside.
- Peel and chop potatoes, carrots, and beets; add to onion aggregate. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato combination and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.
Notes :
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