Vinaigrette Beet Potato Salad
ID: 8dcce26c...
A classic Ukrainian and Russian root vegetable salad featuring sweet roasted beets, potatoes, and carrots. It is tossed with tangy pickles, fresh dill, and sweet peas, then lightly dressed with a zesty champagne vinegar and extra-virgin olive oil dressing.
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🍳 烹飪流程
Roast the carrots, potatoes, and beets under foil at 375°F until tender, then cool completely. → Finely dice the pickles and shallots, and chop the fresh dill. → Peel the cooled potatoes and beets, and dice all roasted root vegetables into small cubes. → Combine all the vegetables, peas, and dill in a large mixing bowl. → Season with salt, champagne vinegar, and olive oil, then gently toss to combine.
烹飪步驟
簡短烹飪順序
Roast the carrots, potatoes, and beets under foil at 375°F until tender, then cool completely. → Finely dice the pickles and shallots, and chop the fresh dill. → Peel the cooled potatoes and beets, and dice all roasted root vegetables into small cubes. → Combine all the vegetables, peas, and dill in a large mixing bowl. → Season with salt, champagne vinegar, and olive oil, then gently toss to combine.
開場介紹
A classic Ukrainian and Russian root vegetable salad featuring sweet roasted beets, potatoes, and carrots. It is tossed with tangy pickles, fresh dill, and sweet peas, then lightly dressed with a zesty champagne vinegar and extra-virgin olive oil dressing.
步驟 1
Arrange the peeled carrots, unpeeled potatoes, and halved beets on a baking sheet.
步驟 2
Cover the baking sheet tightly with aluminum foil and bake in a preheated oven at 375°F (190°C) until fork-tender. Remove the carrots after 25-30 minutes, and the potatoes and beets after about 45 minutes. Let all vegetables cool completely.
步驟 3
While the root vegetables are baking, finely dice the pickles and shallots, and chop the fresh dill.
步驟 4
Once the baked vegetables are cooled, peel the skins off the potatoes and beets. Finely dice the carrots, potatoes, and beets into uniform small cubes.
步驟 5
Transfer the diced carrots, potatoes, and beets into a large mixing bowl. Add the diced pickles, shallots, chopped dill, and thawed sweet peas.
材料清單
重要提醒
Ensure all roasted vegetables are completely cooled before dicing, otherwise they will get mushy when mixed.
Baking the potatoes with their skins on prevents them from absorbing too much moisture and helps them hold their shape better after dicing.
Champagne vinegar adds a wonderful zesty touch, but it can be substituted with apple cider vinegar.
This salad tastes even better the next day after sitting in the refrigerator, allowing the flavors to fully develop.
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