Vinegret is Ukraine's classic winter salad, bringing boiled beetroot, potato and carrot together with pickles and red onion in an olive oil and lemon dressing. Served cold, it also works well in a lunchbox.
Boil the beetroot in a separate pot, and the potato and carrot together in another pot, until tender.
Once the boiled vegetables have cooled, peel and dice them into small cubes.
Combine the diced vegetables with the gherkin pickles and finely chopped red onion in a bowl.
Drizzle with olive oil, lemon juice and salt, toss gently and serve.
If you boil the beetroot in the same water as the other vegetables, everything turns red; boil it in a separate pot.
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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