Vinigret Salad (beet Vegetable Salad)

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READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender.
  • Reserve 1 cup of liquid to use later and discard the remainder.
  • Immediately immerse beets in cold water, then peel off skins and discard.
  • When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths.
  • In a microwave proof dish, add 1 tablespoon water and frozen petite peas.
  • Cover and microwave on HIGH (full power) for 2 minutes.
  • Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes.
  • Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool.
  • Drain peas well before using.
  • In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together.
  • DRESSING--------------.
  • In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend.
  • Adjust dressing mixture to taste.
  • Pour dressing over prepared vegetables and gently fold together to coat.
  • Cover and refrigerate until ready to serve.
  • Serve on individual side plates and spoon some of the dressing over.
  • Salad will keep very well for at least 10 days when covered and refrigerated.
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