Instructions:
- Start by cooking the vegetables. Place the beets, potatoes, and carrots in a pot of water and boil until tender. This usually takes about 25-30 minutes, depending on the size of the vegetables. Once cooked, drain the vegetables and let them cool.
- Peel the cooked beets, potatoes, and carrots, then cut them into small cubes. To prevent the beets from coloring the other vegetables, toss them with a bit of vegetable oil immediately after cutting.
- Finely chop the onion and pickled cucumbers.
- In a large salad bowl, combine the diced beets, potatoes, carrots, chopped onion, pickled cucumbers, and green peas.
- To make the dressing, whisk together the vegetable oil, vinegar, mustard, salt, sugar, and ground black pepper (if using) in a small bowl until well combined.
- Pour the dressing over the salad ingredients in the bowl.
- Toss the salad gently until all the ingredients are evenly coated with the dressing.
- Taste and adjust the seasoning if needed, adding more salt, sugar, or vinegar according to your preference.
- Serve the vinaigrette salad immediately, or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Enjoy your delicious and healthy vinaigrette salad, packed with vibrant flavors and nutrients!
