Vinegret Vegetable Salad



  • Beet – 1 large or 2 medium
  • Potatoes – 2 medium
  • Carrots – 2 medium
  • Onion – ½ medium
  • Sweet peas, canned – ½ can (15 oz – 430 g)
  • Pickles – 3-4 pieces or 1 cup sliced
  • Sea salt – ½ tsp
  • Oil – 2 tbsp


  1. Cook the beets in a pot of water. The cooking time may vary between 1 and 2 hours. Check with fork to determine if they are soft inside. Drain water and let the beets cool.
  2. Cook the potatoes and carrots together, in a pot of water. The cooking time will be 20 to 30 minutes. Drain the water and let the potatoes and carrots cool.
  3. When cool, peel the beets, potatoes, and carrots.
  4. Open the can of peas, drain syrup, use ½ of the peas.
  5. Slice the beets, potatoes, carrot, onion, and pickles.
  6. Chop the potatoes, beets, carrot, onion, and pickles into cubes using a Vidalia chopper, with the smaller size grid. If a chopper is not available, chop the vegetables with a knife.
  7. First put chopped potatoes into a bowl.  Add the oil, mix well.  Adding the oil before adding other ingredients, the beets specifically, will prevent the potatoes from turning into a dark purple beet color.  It won’t affect the taste of the salad, but will look prettier.
  8. Add all other chopped ingredients – beets, carrots, onion, pickles – into the bowl. Add peas and salt. Mix everything well.
  9. The salad is ready.  Serve cold with or without bread. Can be stored for a few days in the refrigerator.



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