in Eastern Europe

Ukrainian vinaigrette salad with pickles

updated

Spread the love

Ingredients for 4 servings:

  • 3 small beetroots, cooked
  • 4 m.-sized potatoes
  • Pickled gherkins to taste
  • 1 can kidney beans (400 g)
  • 1 large onion(s)
  • 2 tbsp cucumber juice
  • 2 tbsp grape seed oil or olive oil, but not bitter
  • salt and pepper
  • Oregano, dried or parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and delicious, goes perfectly with fish

Boil the potatoes, drain, peel, and let cool. Meanwhile, dice the 3 beets, finely dice the onion, and add them. Thinly slice the gherkins or pickles and add them along with two tablespoons of pickle liquid. Dice the cooled potatoes and add them with the beans. Season with grapeseed oil or any mild oil to taste. Season with salt, pepper, and oregano. This salad pairs perfectly with fish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cashew chicken in honey sauce

Wholemeal spelt cookies