Vinaigrette with Green Peas and Pickles

Salads | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vinaigrette with Green Peas and Pickles

Ingredients

Canned Mushroom Soup - 8.8 oz
Safflower Oil - 2 fl oz
Onion - 1 head
Beetroot - 17.6 oz
Potato - 8.8 oz
Carrot - 7.1 oz
Pickles - to taste
Salt - to taste
Bay leaf - 2 pieces

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Thoroughly wash the beetroot, carrot, and potato under running water, place them in a pot, cover with water, add salt and bay leaves, and put on the heat. Cook until done.

Step 3

After about 20–30 minutes, remove the cooked potato from the pot, and after another 10–20 minutes, remove the cooked carrot. Let the vegetables cool slightly and peel them.

Step 4

Dice the potato and carrot into small cubes and place them in a bowl. Peel the onion, wash it well under running water, dry it slightly, dice it finely, and add it to the diced carrot and potato.

Step 5

Pour 75 ml of sunflower oil into a container.

Step 6

Cool the cooked beetroot, peel it, dice it finely, and add it to the container with the oil. Mix the beetroot with the sunflower oil and let it sit for about 10–15 minutes.