Ukrainian Salat Vinaigrette (Beet Salad)

Name: Ukrainian Salat Vinaigrette (Beet Salad)
Total time: 545
Yield: 16
Ingredients: 1 pound beets; 1 pound carrots; 1 pound potatoes; 1 onion, minced; 1 (8 ounce) can peas, drained; 2 large dill pickles, diced; 2 tablespoons olive oil; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 tablespoon chopped fresh parsley

Recipe by BrandyLoveWine from allrecipes.com

Lunch 9 Hr. 5 Mins.

Ingredients

16 servings

•

1 pound beets
•

1 pound carrots
•

1 pound potatoes
•

1 onion, minced
•

1 (8 ounce) can peas, drained

•

2 large dill pickles, diced
•

2 tablespoons olive oil
•

0.5 teaspoon salt
•

0.5 teaspoon ground black pepper
•

1 tablespoon chopped fresh parsley

Instructions

Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.