A Russian beet salad with potato, pickles, peas, and oil, cold, earthy, and sharpened by a pleasant briny edge.
20 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the beets and potatoes and cut them into cubes.
Mix them with the pickles and peas.
Add the oil and salt and serve cold.
Sebzeleri, bezelyeyi ve sosu ezmeden kısa süre harmanlayın.
Tuz ve ekşiliği tadına bakarak ayarlayın.
Vinegreti soğuk servis edin.
💡 Tip: Add the beet at the very end so the other vegetables do not all take on the same color.
🍽️ Serving suggestion: Serve cold with dill over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~152
kcal calories
3
g protein
17
g carbs
8
g fat
6.4g
Sugar
5.3g
Fiber
611.4mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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