Vinegret is a classic Ukrainian winter salad made with boiled beets, potatoes, and carrots, tossed with pickles and red onion in an olive oil and lemon dressing. Served cold, it is also suitable for a lunchbox.
Boil the beets in a separate pot, and boil the potatoes and carrots in another pot until tender.
Once the boiled vegetables have cooled, peel and cut them into small cubes.
Mix the diced vegetables in a bowl with the pickles and finely chopped red onion.
Drizzle with olive oil, lemon juice, and salt, then toss gently and serve.
Boil the beets in a separate pot; otherwise, they will turn all the other vegetables red.
Pancarı 25 dakika haşlamak bana yetmedi, çatalla batırdığımda hâlâ sertti, 35 dakikaya çıkardım. Kırmızı soğanı biraz fazla koyunca da tadı ağırlaştı. Bir dahaki sefere pancarı önce ayrı haşlayıp zamanı ölçeceğim.
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