Beets are one of Ukraine’s most beloved root vegetables, and for good reason. They’re packed with fiber, vitamins A, B & C, magnesium, and iron. When they’re not mixed up in borsch, beets make their way into salad vinagret. This salad is a vegan meal unto itself as it includes potatoes, carrots, peas, and sauerkraut. Some recipes swap the peas and sauerkraut for white beans and chopped pickles.
| Servings |
| 10-12 people |
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Beets are one of Ukraine’s most beloved root vegetables, and for good reason. They’re packed with fiber, vitamins A, B & C, magnesium, and iron. When they’re not mixed up in borsch, beets make their way into salad vinagret. This salad is a vegan meal unto itself as it includes potatoes, carrots, peas, and sauerkraut. Some recipes swap the peas and sauerkraut for white beans and chopped pickles.
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Ingredients
- 3-4 potatoes (golden), cubed
- 5-7 carrots , cubed
- 2 cups green peas (fresh or frozen)
- 30 oz beets , drained and cubed
- dill pickles , cubed – OR –
- 15 oz sauerkraut , rinsed & drained
- olive oil (be generous)
- salt
- pepper
Servings: people
Units:
Instructions
- The best way to get perfectly cut veggies is to cut them before cooking them. Steam the cubed potatoes and carrots until tender. Turn off heat, then add on the frozen peas. Shut lid and let the residual heat from the vegetables steam the peas. Do not remove the lid for 10-15 minutes.
- Next, add chopped beets to a large bowl. Add on the steamed vegetables. Finish with the pickles or sauerkraut, and toss with olive oil, salt and pepper, to taste.
- The Ukrainian salad is even better the next day. Just be sure to taste it and see if it needs more salt or pepper. Enjoy at the edge of a dream, in gorgeous Ukraine. Perhaps at midnight, between here and there.