Vinehret (Vegetable Salad)
User Reviews
4.9
Vinehret (Vegetable Salad)
Description
The salad begins with boiling medium-sized beets, potatoes, and carrots with their skins on, then peeling and dicing them to preserve color and nutrients. Chopped pickles add acidity and crunch, while red kidney beans or canned green peas contribute protein and a soft texture contrast.
The dressing includes olive oil warmed slightly for better blending, salt, pepper, vinegar for acidity, and sugar to balance tartness. Mixing these with the vegetables creates a harmonious layered flavor profile typical of Vinehret.
This vegetable salad works well as a side dish for meals or a light vegetarian option. It can be served chilled or at room temperature. The combination of ingredients provides a nutritious and colorful dish featuring root vegetables and legumes.
Ingredients
- 2 beet medium
- 3-4 potato medium size
- 2 carrot medium
- 8 oz red kidney beans or green peas (1 can)
- 5-6 pickles
- 4 tbsp olive oil
- salt
- black pepper
- 2 tbsp vinegar
- sugar
Instructions
How to Make Vinehret (Vegetable Salad):
- Boil beets, potatoes, and carrots with skin on.
- Peel and dice them. Place them in a large bowl.
- Chop pickles and add them to the bowl.
- Rinse and strain the red kidney beans or green peas.
- Add the pickles and beans or peas to the bowl with the diced vegetables.
- Add slightly warmed oil, salt, and pepper. Add vinegar and sugar to taste. Mix well.
User Reviews
Overall Rating
4.9
You'll Also Love
