About this recipe:A delicious beetroot and potato salad, a Russian favourite. Chill completely before serving.
2 medium beetroots
4 small potatoes
2 small carrots
3 dill pickles or gherkins, diced
4 tablespoons vegetable oil
2 tablespoons champagne or balsamic vinegar
salt to taste
3 spring onions, chopped
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Method Prep:20min › Cook:30min › Ready in:50min
Bring a large pot of water to a boil, and cook beetroots until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in the bowl with beetroots, potatoes and carrots. Drizzle the oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with spring onions. Chill completely before serving.
Beetroots will colour everything red. If you like other vegetables to retain colour you need to put beetroots aside and put some dressing on them separately. Then carefully fold them in with the rest of the salad before serving.