Vegan Russian Vinaigrette
This Vegan Russian Vinaigrette is a colorful and nutritious salad featuring earthy beets, tender potatoes, and sweet carrots, combined with zesty onions, tangy pickles, and vibrant sweet peas, all dressed in a light olive oil vinaigrette. The perfect vegan version of the traditional Russian vinaigrette.
Ingredients
Yield:
Directions
Step 1
Boil beets in the skin for 30-35 minutes (until firm but cooked).
Step 2
Boil potatoes in the skin and peeled carrots for 12-15 minutes (until firm but cooked).
Step 3
Peel the beets and potatoes, dice the vegetables.
Step 4
In a large bowl, combine diced beets, potatoes, carrots, finely diced onion, baby dill pickle pieces, and sweet peas.
Step 5
Add 1-2 tablespoons of organic olive oil. Sprinkle pepper to taste and mix well. Serve topped with fresh chopped parsley.
Ingredients
Yield:
Directions
Step 1
Boil beets in the skin for 30-35 minutes (until firm but cooked).
Step 2
Boil potatoes in the skin and peeled carrots for 12-15 minutes (until firm but cooked).
Step 3
Peel the beets and potatoes, dice the vegetables.
Step 4
In a large bowl, combine diced beets, potatoes, carrots, finely diced onion, baby dill pickle pieces, and sweet peas.
Step 5
Add 1-2 tablespoons of organic olive oil. Sprinkle pepper to taste and mix well. Serve topped with fresh chopped parsley.
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