"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Salad Russian Chopped Salad With Beets ("Venegret") (GF) Recipe

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This recipe for Salad Russian Chopped Salad With Beets ("Venegret") (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lina Bicer
Added: Saturday, January 22, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 red or white potatoes (not Russet)
2 carrots
1 large (or 2 small) beets
4 medium-size pickles
1 small red onion
1 cup small frozen or canned sweet peas
fresh parsley, to taste
fresh dill, to taste
salt and pepper
2 T. mayonnaise

Directions:
Directions:
Boil potatoes, carrots and beets until soft (the potatoes and carrots will finish cooking first, so you'll have to take them out before the beets). Let cool. Peel boiled vegetables and chop them into small cubes. Chop pickles and onions into small cubes. Mix all ingredients. Enjoy!

Personal Notes:
Personal Notes:
This salad is essential for every special holiday or celebration in Russia and Ukraine. It looks colorful and festive, and tastes great!

 

 

 

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