Vinaigrette with Green Peas and Pickles
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Vinaigrette with Green Peas and Pickles
Ingredients
- Beetroot - 10.6 oz
- Carrot - 5.3 oz
- Potato - 5.3 oz
- Frozen Green Peas - 5.3 oz
- Salad Onion - 3.5 oz
- Lemon Juice - 5 tablespoons
- Salt - ¼ teaspoon
- Vegetable Oil - 5 tablespoons
- Pickles - 3 pieces
- Sauerkraut - 5.3 oz
Step by Step guide
Step 1
Wash the beetroot, boil it in its skin for 30–40 minutes. Cool, peel, and cut into small cubes.
Step 2
Wash the potato and carrot, boil them in their skins. Cool, peel, and cut into the same small cubes.
Step 3
Boil water. Add the peas to the boiling water, bring to a boil and cook for 2–3 minutes. Drain the water.
Step 4
Peel and finely chop the onion.
Step 5
Mix the beetroot, carrot, potato, peas, and onion. Squeeze in the lemon juice. Add salt and vegetable oil to the vinaigrette with peas. Stir well.
Step 6
If available, add chopped pickles and sauerkraut.
Step 7
Let the vinaigrette with peas chill in the refrigerator for 2–3 hours. Serve cold.
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