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Ukrainian Beet Salad (Vinegret) Recipe

This beet salad is bold in color and bursting with flavor. A unique combination of hearty vegetables and tangy seasonings, guests will ooh and aah over this popular Ukrainian dish.

Growing up in an Eastern European household, my traditional party spread looked less like grilled hamburgers and garden salads, and more like jellied meats and "salads" drenched in mayonnaise.

While I was never always daring enough to try some of the more authentic recipes prepared by my relatives, I request this Vinegret salad at every special occasion. 

Don't let the name fool you! While this is a "salad", it's certainly hearty, so it's best served alongside the main course rather than as a light starter. Bonus: this dish is vegan and vegetarian-friendly, and I can almost guarantee all of your veggie loving friends will be asking for the recipe.

I prefer to make this salad several hours ahead of time, as the flavors of the vegetables really pop after just a few hours soaked in the vinegar dressing.

  • 2 Large beets
  • 2 Medium potatoes
  • 1 Large onion
  • 2 Large sour pickles (avoid sweet pickles)
  • 1 Carrot
  • 1 Can of peas
  • Sunflower oil
  • Pepper
  • Vinegar

Cook beets, potatoes, and carrots fully. Once cooked, peel and set aside.

Cut beets, onions, potatoes, and carrots, and pickles into bite-sized cubes. Combine in large mixing bowl. Add in canned peas.

Top with a generous amount of sunflower oil. Then, add a light drizzle of vinegar, adding more to taste - for a tangier taste, add more vinegar and for a more subtle flavor, stick to a lighter topping.

Stir ingredients. Add salt and pepper to taste, and dig in!

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