Beetroot & gherkin salad (Vinegret) from Mamushka: Recipes from Ukraine & Beyond (page 78) by Olia Hercules

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Notes about this recipe

  • bernalgirl on February 06, 2023

    A surprisingly huge hit, although I didn’t like the roasted potatoes, which were a little crispy by the time the denser beets were fully cooked. I used a dill pickle in tiny dice and mixed that with the red onion, pepper, and salt to mellow the onion. Next time I’d boil the potatoes after the peas and dice roasted beets instead of dicing raw beets. Our parents, of Eastern European descent, absolutely loved this.

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