Vinaigrette Salad  Recipe

If you are person with Slavic origins you probably have made or ate this salad at some point. So really this is not some discovery to a new recipe and I don’t have any special twist to it. But for those who never tried it this is very easy to make salad and it is full of very good vitamins.

I use Chopper to speed up the cutting process, it has made my life so much easier.

Serving size:
    • 3
    • Carrots; large
    • 2
    • Potatoes; large
    • 3
    • Beets; medium
    • 6
    • Pickles; large
    • 1
    • Purple Onion; medium
    • Oil; Sunflower Oil works the best
    • Salt; to taste
30 min
30 min
Ready in
1 hr


Boil carrots, potatoes and beets together. Boil for about 30 minutes, to see if they are cooked poke with a fork. Potatoes and carrots typically cook faster than beets. Remove from water, place them to cool to a room temperature.
Clean all vegetables, dice them into small cubes. Mix all vegetables together, season with salt and oil. Salad can be stored in a refrigerator for a 2-3 days.
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