Ukrainian Summer Salad
Ukrainian Summer Salad
- 1 purple onion, minced and sprinkled with ½ tsp salt to help soften it and tone down the bite. Set these aside.
Use a steamer with a removable basket to make this next part go quickly.
- 1 lb beets- peeled, cut into ½ inch cubes
- 1 lb potatoes-cut into ½ inch cubes
- 1 lb carrots-cut into 1/2" long quarters.
Steam each of the three vegetables above separately. Start with three minutes, testing as you go to determine when they're ready. As you steam each vegetable, pour it out on a cookie tray to enable faster cooling and thereby stop the cooking. Don't try to steam them altogether since, cooking at different rates, some will be mushy while the others remain crisp.
IT’S REALLY IMPORTANT THAT YOU NOT OVERCOOK THE VEGGIES.
Once the potatoes are steamed and laid out on a cookie sheet, sprinkle the purple onions over the potatoes and add a good glug of olive oil.
When all the veggies are cool, put them together in a large bowl.
Add :
- 3-4 dill pickles cut into ¼ inch cubes or chunks.
- 1/3 cup pickle juice
- ½ cup olive oil
- 2 cloves of garlic, minced
- ½ cup of fresh dill
- Adjust salt and fresh black pepper for flavor.
Serve on a bed of crisp iceberg or romaine lettuce.
IF you have some homemade blue cheese dressing you might add a spoonful on top of each serving as it is plated. Or try our tahini dressing.
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