The salad is rather easy to make.

(Vinegret)

Servings: 4 to 6

2 potatoes

2 carrots

2 small beets

2 pickles

150 gr. (5.3 oz) canned green peas

4 tablespoons of vegetable oil

1 teaspoon of salt

Place unpeeled potatoes, beets and carrots into a saucepan. Pour in cold water, enough to cover the vegetables.

Add salt during boiling, so you won’t have to add it to the salad afterwards.
Once water comes to boil, note the time. Let the water boil for 20 minutes, then take potatoes out. In another 15 minutes remove carrots and continue cooking beets.
Beets should be fully covered with water at all times, so add more water to the pot if necessary. Cook beets for 25 more minutes after removing carrots, then get the pan off the stove and pour water out.

When the vegetables cool down, use a knife with thin sharp blade to peel them.

Dice beets into small cubes, add vegetable oil and toss well.

Dice potatoes, carrots and pickles into small cubes and put them in a separate bowl.

Add green peas.

Toss the vegetables thoroughly.

Mix beets with other vegetables right before serving. If you do it in advance, beets will give off their burgundy color and stain other vegetables.

This salad can be served as a separate meal or as a side dish with meat.