Vinaigrette Salad with Green Peas and Pickles
This Beet Salad with Pickles and Green Peas is a vibrant and flavorful dish that perfectly balances sweetness, tanginess, and crunch. This colorful dish is perfect as a side for any meal or as a standalone appetizer. Serve it chilled for the best taste, and enjoy a delicious, hearty salad packed with earthy and zesty flavors!
Servings 6 servings
Calories 85kcal
Ingredients
- 200 g canned green peas
- 2 beets boiled
- 2 potatoes boiled
- 1 carrot boiled
- 2 full-sour pickles
- 5 onion
- 2 tbsps. sunflower/olive oil
- salt and black pepper to your taste
Instructions
- First, boil all the vegetables that should be used cooked in the recipe and let them cool down before cutting.
- Cut boiled potatoes, carrots, and beets into desired shape or form. The classic way will be cubes in medium size.
- Chop peeled onion into small pieces (if you do not like the taste of fresh onion in your salad, you can omit it). Have pickles cubed, too. If the skin of fully sour cucumbers is too thick, peel it away.
- Combine all the cut ingredients in the mixing bowl. Drain canned green peas from the liquid and add them to your bowl with veggies. Combine all the ingredients.
- Season with salt and freshly ground black pepper, add oil, and mix until all the ingredients are evenly covered.
- Better served cold from the fridge. Enjoy!