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Tuesday, June 22, 2010

Vinegret Salat

2 medium beets, boiled
3 Tbsp oil
5 medium potatoes, boiled and diced
3 medium carrots, boiled and diced
3/4 cup steamed green peas
3 pickled gherkins, finely chopped
2 hardcooked eggs, finely chopped
1 apple, peeled and diced
1/2 bunch scallions, finely chopped
3 Tbsp vinegar
Salt, pepper, and sugar
1 bunch parsley or dill, finely chopped

Pour oil over the beets as soon as you have chopped them up, so that they do not discolor the other ingredients. Thoroughly mix together all ingredients, season with salt and pepper and garnish before serving with pieces of fish and freshly chopped herbs.

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