Vinaigrette with Green Peas

Salads | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vinaigrette with Green Peas

Ingredients

Yellow Beets - 6 pieces
Salad Potatoes - 5 pieces
Pickles - 10 pieces
Green Peas - 17.6 oz
Turnips - 4 pieces
Spanish onions - 2 pieces
Olive Oil - to taste
Salt - 1 teaspoon
Champagne Vinegar - 1 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the vegetables. Preheat the oven to 392°F. Wash the beets and dry them with a paper towel. Wrap them in foil and make small holes all over the surface with a knife.

Step 2

Spread a layer of salt about 2 cm thick on a baking sheet. The salt will create an excellent temperature environment, and the holes in the foil will allow the vegetables to 'breathe' inside. Place the beets in the oven for about 1.5 to 2 hours.

Step 3

Meanwhile, boil the potatoes and carrots in a pot of water until cooked. It is very important not to overcook the potatoes, or they will turn mushy.

Step 4

Once all the vegetables are cooked and cooled, boil the peas: add them to boiling salted water for just 5 minutes. Peel the beets, potatoes, carrots, and onions.

Step 5

Mix the oil, vinegar, salt, and pepper. Set aside.

Step 6

Dice the potatoes, carrots, and onions into approximately 5 mm cubes. Gently mix everything together. Finely chop the pickles. Combine the pickles with the beets. If you have sauerkraut, feel free to add it. Pour the remaining dressing into the potato and carrot mixture and mix well. Now combine the beet mixture with the potato mixture. Gently mix.