Ukrainian Vinaigrette Salad

Bring the pot to a boil. Then simmer over medium heat for about 25-40 minutes until they are easily pierced with a knife. The cooking time will depend on the size of your vegetables. Ideally, the carrot will be done first then the potatoes and beets. When vegetables are tender remove from the water and set aside to cool.

Meanwhile, finely dice the pickles and onion. Drain and rinse the beans and place all of these ingredients into a large mixing bowl (chopped onion, pickles, and kidney beans).

When the cooked vegetables (beets, potatoes, and carrot) are cool enough to handle, peel the skins off and chop them into even-sized pieces (about 1/4" cubes). Add to the pickle and onion mixture.

To make the Vinaigrette dressing combine the salt, black pepper, and sunflower oil and season salad with dressing, mixing to ensure all vegetables are coated.

Let the vinaigrette salad rest and develop color. Cover the mixing bowl with a lid or plastic wrap and refrigerate it for at least two hours or overnight. To serve, give the salad a good stir to revive the vinaigrette dressing again.

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