Vinegret

🧂Ingredients

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• 3 medium beets(Boiled whole in their skins until a knife slides through easily, about 40 minutes. Peel and dice after cooling.)
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• 3 medium waxy potatoes(Boiled whole in their skins, then peeled and diced. Waxy varieties hold their shape.)
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• 2 medium carrots(Boiled whole in their skins until tender. Peel and dice.)
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• 1 cup sauerkraut(Drained and roughly chopped. The primary acid element.)
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• 2 whole russian dill pickles(Diced to the same size as other vegetables. Squeeze out excess brine.)
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• 1 can cooked green peas(Drained. Added last to prevent discoloration.)
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• 1 small white onion(Very finely minced or pickled for 10 minutes in cold water to remove sharpness.)
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• 3 tbsp cold-pressed sunflower oil(The traditional dressing. Olive oil is not authentic.)
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• 1 tsp salt(To taste.)
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• 0.5 tsp black pepper(Freshly ground.)
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📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   Boil the beets, potatoes, and carrots separately (beets take longest, about 40 minutes 40 minutes). A key technique: boil each vegetable whole and in its skin to prevent waterlogging. Let all cool completely before peeling.

2. 2

   Dice all boiled vegetables into uniform 1 cm cubes. Consistency in size is important for both texture and presentation.

3. 3

   Important step: dress the diced beets with 1 tbsp of the sunflower oil immediately before combining them with the other vegetables. This oil coating prevents the intensely pigmented beet juice from staining everything else uniformly red.

4. 4

   Combine the oil-coated beets with the potatoes, carrots, drained sauerkraut, diced pickles, and minced onion. Toss gently.

5. 5

   Add the remaining sunflower oil and season with salt and pepper. Fold in the drained peas last.

6. 6

   Press the salad into a serving bowl and refrigerate for at least 1 hour 1 hour before serving. The resting period allows the flavors to unify. Serve cold as a zakuska (appetizer) or side dish.