Ingredients; Potatoes: 5-6 pieces – Carrots: 2 pieces – Beetroot: 1 medium-sized – Onion: 1 piece – Salt: 1 tsp – Olive oil: 4 tbsp – Pickled cucumbers: 6-7 pieces – Parsley: Several sprigs

Step-by-Step Recipe

Step 1

Rinse the potatoes, carrots, and beetroot, and boil them in salted water. Leave the skin on and cook them in their skins. Beetroot takes longer to cook than the other vegetables.

Step 2

Peel the vegetables and cut them into small cubes. Place them in a deep bowl. Cut the pickled cucumbers into small cubes and add them to the other ingredients.

Step 3

Peel and finely chop the onion. Add it to the other ingredients and mix well.

Step 4

Add salt, mix gently. Pour in vegetable or olive oil and mix thoroughly with a spoon. Let it infuse.

Step 5

Wash the parsley. Cut the carrot into the shape of a flower. Arrange the vinaigrette on a deep plate, decorate it with the carrot flower and parsley leaves. Serve.