Vinaigrette Salad with Avocado Oil Dressing (Ukrainian Red Beet Salad

• Vegan
• Gluten free

• Produce

  • 4 lb Beets, red
  • 2 lb Carrots
  • 1 Onion, small
  • 3 lb Potatoes

• Condiments

  • 16 oz Pickles

• Baking & Spices

  • 1/4 cup (120 g - avocado oil
  • 1 1/2 tsp Pepper, black ground

Found on valyastasteofhome.com

Description

Ingredients

• 1.5 lbs. (680 g) – potatoes (I use yellow)
• 1 lb. (450 g) – carrots
• 2 lbs. (900 g) – red beets
• 1 small – onion (I use yellow)
• 8 oz. (225 g) – pickles (I use 2 large pickles)
• ¼ cup (120 g) – Avocado oil
• ½ tsp. (5 ml) – black ground pepper
• 1 tbsp. (15 ml) – sea salt (plus 1 tbsp. for cooking beets and 1 tbsp. for cooking potatoes with carrots)

Directions

• Trim off stems, wash and place potatoes and carrots into a small pot. Cover with water, add 1 tbsp. (15 ml) and boil for 25 minutes. Drain and let cool before peeling skin and dicing.
• Same cooking instruction for red beets, except I cut each beet into 4 pieces to speed up the cooking process. (You may also bake beets in the oven; cover each whole beet with aluminum foil and bake at 400 F (200 C) for 45-60 minutes depends on the size.)
• After cooked vegetables are cooled, peel the skin, dice vegetables, and then place all diced vegetables into one large bowl. (I placed all diced vegetables into different bowls temporarily, just for the picture and better visibility.)
• Mix all ingredients together. Sprinkle salt, pepper and add avocado oil. Mix very carefully again (do not mash vegetables while mixing so the softened vegetable cubes dont lose their shape).
• Cover the bowl with a lid and refrigerate for at least 12 hours or overnight for best tasting result. Mix the salad before serving.
• Enjoy!