Root Vegetables Salad
This is another popular salad from my old country, Ukraine.
Yield
6 servingsPrep
45 minCook
20 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beets
boiled or baked |
*
|
| 4 | each |
potatoes
boiled |
|
| 4 | each |
carrots
boiled |
|
| 1 | each |
red onion
chopped |
|
| 4 | each |
pickles, sour
cubed |
* |
| 400 | grams |
kidney beans, canned
drained and rinsed |
*
|
| ¼ | cup |
vinegar
|
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beets
boiled or baked |
*
|
| 4 | each |
potatoes
boiled |
|
| 4 | each |
carrots
boiled |
|
| 1 | each |
red onion
chopped |
|
| 4 | each |
pickles, sour
cubed |
* |
| 4E+2 | grams |
kidney beans, canned
drained and rinsed |
*
|
| 59 | ml |
vinegar
|
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
salt
|
|
Directions
Cut in small cubes potatoes, beetroots, pickles and carrots and put in a large salad bowl.
Add chopped onion.
Drain red kidney beans and rinse under cold water and add to the vegetables.
Mix vinegar, salt and olive oil in a jar and add to the vegetables.
Add black pepper if desired and mix salad gently.
