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VINEGRET BEET SALAD

Updated: Oct 25, 2023

This is my take on a classic dish from Eastern Europe. When I was growing up this dish would be present at every holiday feast. I have to admit back in the days I wasn't a fan of it and avoided it at all costs. Now as a grown up I absolutely love it. When I am invited to a dinner party this is usually the dish that I bring with me and all my friends love it. This vegan salad is very filling and is great if you are trying to lose weight. In the classic dish you have to add boiled potatoes to it but I think it becomes too heavy then but it's up to you.


INGREDIENTS:

  • 2 Beets

  • 2 Large Carrots (or a bunch of small ones)

  • 1 Shallot

  • 2 Celery Stalks

  • 1 can of Red Beans (or Pinto Beans or White Northern Beans)

  • 1 can of Green Peas

  • 3 Spring Onions

  • 1 24 fl oz Jar of Dill Pickles

  • Parsley

  • 1 Lemon

  • 3 tablespoons Apple Cider Vinegar

  • Salt

  • Pepper

  • tablespoon of any Oil (I usually use Olive Oil)


DIRECTIONS:

Without peeling place the beets in a pot of water and boil them until tender (about 45-60 minutes). Boil the carrots in a separate pot so the beets don't color them (about 20 minutes). Once the vegetables are done get them out of the water and let them cool off so you won't burn yourself when handling them.

Peel the carrots (if using baby carrots no need to peel) and beets. Then start dicing them (the smaller the pieces the nicer the texture of the salad), place in a large bowl. Dice the pickles, celery and shallot also, then add them to the bowl. Then add chopped the Spring onions and parsley. Open and drain the cans of beans and peas and add to the salad.

Add the juice from the lemon and vinegar to the salad. Drizzle with oil and then salt and pepper to taste. Mix well and enjoy!

TIPS:

You can add boiled potatoes to it to make it into a more classic version but it will become way heavier.

Use a chopper to make the chopping process faster.




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