Vinaigrette Salad (Vinegret – Винегрет): made out of root vegetables, combined with a bit of tang from pickles, dressed in sunflower oil and garnished with fresh parsley!
3large beets – cooked
3large yukon potatoes – cooked
2small yellow onions
4medium carrots – cooked
8-9kosher pickleswhole 46 oz jar
sunflower or grapeseed oil for dressing
Cook the vegetables: Do not peel the vegetables. In a medium pot, place 3 large potatoes and 4 medium carrots. Cover with water, bring to a boil over medium-high heat. Cook the carrots for 15-20 mins and take out with kitchen tongs or couple forks, and potatoes for 30-35 mins. (Pierce with knife to check if vegetables are cooked through before taking them out. Do not overcook!) In a small pot, place 3 large beets covered with water, bring to a boil and cook for 45-60 mins until they can easily be pierced with a knife. Drain vegetables and refrigerate or let them stand at room temperature to cool before peeling.
How to Make Vinaigrette Salad: thinly slice 46 oz jar kosher pickles (8-9 pickles). Chop the pickles onto the Chop Wizard and transfer into a sieve lined with a soup bowl. Set aside for pickles to release the excess liquid.
Peel potatoes and carrots. Thinly slice 3 large Yukon potatoes and 4 medium carrots. Chop potatoes and carrots onto chop wizard by placing in single layer. Transfer cubed vegetables into a large bowl. Do not let them get squeezed in the box.
Slice 2 small onions. Chop onto wizard and transfer into bowl with salad. Peel, slice and chop 3 large beets. Add to the salad.
Squeeze the juices from the pickles with your hands before adding to the salad. (You don't want your salad dripping with excess amount of liquid). Gently stir the salad with a spoon. Potatoes tend to get sticky, so you’ll kind of have to break them. Refrigerate the salad without the oil. Dress into sunflower oil any amount of the salad before serving. Taste before serving. Add vinegar and/or salt if you feel like it needs more tang! This salad is good up to 5 days in refrigerator!