vinegret salad

cold vegetable salad, good on its own or as a side dish (very filling)

i n g r e d i e n t s (for 3-4 persons)

• 2 medium size (or 1 big) beetroot
• 2-3 medium size potatoes
• 1 carrot
• 4-5 salted cucumbers (or gherkins, but then use more, they're small)
• small can (or half of a usual can) of green peas
• 3 tablespoons of sunflower oil

p r e p a r a t i o n

boil beets, potatoes and a carrot. don't skin them, just wash and put in a pan together. once the water is boiling, set a small fire and boil the vegetables until they're ready (try with a fork). beetroot usually needs more time, so after 20-25 minutes of boiling remove potatoes and a carrot from the pan and boil the beet for another 10-15 minutes.

n o t e: you can skin potato and carrot before boiling, but then you'll have to boil all in different pans. but never boil skinned beets! it'll lose all colour and you'll get a soup :-) actually it is believed that the skin keeps more vitamins inside ;-) also, it's much easier to skin boiled vegetables.

after the vegetables are ready, put them under the stream of cold water (or just fill the pan with cold water) for 10 minutes, it'll help to cool them.

once they are cold, skin the vegetables, then cut potatoes, cucumbers and beets in small cubes, and carrot even smaller.

put all together, add green peas (without liquid), mix. 

 add salt up to your taste, mind that cucumbers are salted already. add three spoons of oil, mix well again.

ready! :-)