Ukrainian Salat Vinaigrette (Beet Salad)

Recipe View 30 mins Place the beets in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for approximately 20 minutes. Add the carrots and potatoes to the pot and continue to simmer for another 10 minutes. (Total time: 30 minutes)

Recipe View 8 hrs Turn off the heat and leave the vegetables in the covered pot to cool completely in the cooking liquid. Ideally, let them sit for at least 8 hours or overnight. This allows the flavors to meld and the vegetables to soften further. (Time: 8-12 hours)

Recipe View 15 mins Once cooled, drain the vegetables and peel them if the skins haven't already slipped off easily. Dice the beets, carrots, and potatoes into small, uniform pieces. (Time: 15 minutes)

Recipe View 5 mins In a large bowl, combine the diced beets, carrots, and potatoes. Add the minced onion, drained sweet peas, and diced dill pickles. (Time: 5 minutes)

Recipe View 2 mins Drizzle with olive oil, season with salt and pepper, and gently toss to combine. Taste and adjust seasoning as needed. (Time: 2 minutes)

Recipe View 1 mins Garnish with freshly chopped parsley before serving. Serve chilled or at room temperature. (Time: 1 minute)