Classic Vinaigrette with Peas

Step-by-step recipe

Step 1:

Boil carrots, potatoes and beets until tender.

Step 2:

Cool the boiled vegetables. Peel the vegetables.

Step 3:

Cut the beets into small cubes and toss in a bowl with two tablespoons of olive oil. The oil will prevent the beets from discoloring the other vegetables, ensuring your vinaigrette will be multicolored rather than predominantly red.

Step 4:

Finely chop the potatoes, carrots, onions, pickles, and sauerkraut.

Step 5:

To prepare the dressing, take a small bowl and mix together the vegetable oil, mustard, black pepper and salt.

Step 6:

Place all ingredients except the beets in a large bowl, add the peas and dressing. Stir.

Step 7:

Add the beets and stir again. Season with pepper, sugar, and salt.

Cooking tips

Beets take longer to cook than carrots and potatoes, so it's best to cook them in a separate pan and put them on the heat before all the other vegetables.

Instead of boiling the vegetables for the vinaigrette, you can bake them in the oven – this will give them a richer flavor.

You don't have to add sauerkraut to the vinaigrette; just use pickled cucumbers.

For a milder taste of the salad, you can replace the onions with green ones.

See also: Classic recipes