Eastern European Vinegret
A vibrant beet-based Russian salad of diced vegetables dressed simply with oil and vinegar.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
5 steps- 1
Place the beets, potatoes, and carrots in separate pots of salted water and boil until fork-tender, roughly 45 minutes for the beets and 25 minutes for the potatoes and carrots, then cool completely.
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