Russian Vinaigrette Salad (Винегрет

• Vegan
• Gluten free

• Produce

  • 1 Beet, large
  • 1 Carrot, medium
  • 1 handful Parsley, fresh
  • 3 Russet potatoes, medium

• Condiments

  • 3 Pickles

• Baking & Spices

  • 1 Black pepper, ground
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 1 tsp White vinegar

Found on sweetandsavorybyshinee.com

Description

Ingredients

• 1 large beet
• 3 medium russet potatoes
• 1 medium carrot
• 1 teaspoon white vinegar
• 2 teaspoons salt, plus more if needed
• 3-4 pickles
• 1 handful fresh parsley
• 3 tablespoons extra virgin olive oil
• Ground black pepper to taste

Directions

• Preheat the oven to 425°F (220°C).Wrap the beet in a foil and bake for about 45 minutes, or until fork tender. Once cooked, unwrap, cool until safe to handle and peel. Dice the roasted beet into small cubes.Cut the potatoes and carrot into small even cubes. In a large pot filled with water, add the cubed potatoes and carrots. Add vinegar and salt and bring it to a boil over medium high heat. Reduce the heat and gently boil until the potatoes are cooked through, about 15 minutes. Drain and cool to room temperature.Cut the pickles into small cubes. Chop the parsley.In a large bowl, combine cubed beets, potatoes, carrots, pickles, and parsley. Drizzle extra virgin olive oil and mix until well combined. Salt and pepper to taste.