Ukrainian Salat Vinaigrette (Beet Salad)

The recipe is a good guidelineTo follow.. I agree with one of the ladies that the beets depending on size take longer to boil or even bake.. I believe every cook has her or his way of checking how well done it is.. I use a Sauerkraut Salad ( BABCI ) it adds just the right flavour.. I’ve used pickles but found that depending on the pickles my salad can be ruined if they aren’t just right !This BABCI sauerkraut salad , has cabbage carrots onions with a sugar salt and spice Turmeric.. the beets can be over powering , the Avocado oil does the trick blending all the flavours, I let it sit for a few hours until I refrigerate the salad … fresh dill tops it all !It keeps well .. Smachnoho everyone ..🥰

I really enjoy that the root vegetables stay fairly firm, so while they soften from cooking, they are not mushy.

First thoughts: pretty, colorful, yummy dish--unlike anything I've ever had before. I was doing a fridge/pantry clean out so I made some changes. Firstly, I didn't measure my amounts. Secondly, I used canned sliced beets-- cut them into dices, and reserved the juice. Thirdly, I cut (unpeeled) carrot and potato into small dices, put them into my instant pot, covered with the beet juice and red wine (to try and achieve the color they would get if they were boiled with the beets) and pressure cooked them for 6 minutes. I quick released the pressure valve and strained the veggies. They were soft but not mushy-perfectly held their diced shape. I pretty much followed the recipe other that that. The root vegetables and colors would make this an awesome fall dish, but the dill and potato-salad quality also make this an awesome alternative to those mayonnaise-filled "salads" we find at picnics. I think this would be great with more dill or sauerkraut as others have suggested.

delish! I threw a sweet potato in too, why not!

I'm Ukrainian and I love this salad. I used this recipe as a basics, but I did it a little differently. I added sour crout instead of pickles, black beans instead of peas, corn oil instead of olive oil and added more salt than in the recipe. I'd advice to cook beets separately, and cook potatoes & carrots together. Otherwise everything will become pink. Drain everything and let it cool down. Peel, cut. I cut it all in cubes. Cut beets first, add some oil and mix them, this way beets will spread their color less to other ingredients and salad will be more colorful.