Russian: Vinaigrette Salad

Recipe by Maxim Krupskiy <krupskii@illinois.edu>

(serves 6)

Ingredients:

• 3 medium beets
• 3 medium carrots
• 3 medium potatoes
• 2 dill pickles, petite diced
• 3 tablespoons sauerkraut, chopped
• 1 medium yellow onion, chopped
• 1 can peas (14 oz)
• 2 tablespoons olive oil
• Salt (to taste)
• Apple cider vinegar (to taste)
• Chopped cilantro and dill (for garnish)

Procedure:

1. Boil the beets until tender (about 40-50 minutes, depending on the size of the beets)
2. Separately, boil the carrots and potatoes together until tender (20-30 minutes)
3. Once the vegetables are cooked, pour cold water over them, then set aside to cool
4. In a large mixing bowl, add diced pickles, sauerkraut, onion, and peas
5. When the vegetables are cool enough, peel and chop them into small cubes; add to bowl
6. Drizzle olive oil over the salad, season with salt and vinegar; mix gently
7. Let salad rest in refrigerator for 2-4 hours before serving (this allows all the flavors to soak in)
8. To serve: garnish with cilantro and dill