Russian Beet Salad: Venegret

This colorful salad is one of the most popular dishes in Russia. We make it for special occasions, like holidays or birthdays, or for every-day meals. It may look a bit extreme in its purpleness, but even my ultra-conservative veggie-sceptical husband likes it. Serve it as a separate dish for lunch, light dinner, or make it a side dish.

• 2 large Russet potatoes
• 2-3 large carrots
• 2 medium beets
• 3-4 large dill pickles, chopped (about two cups chopped)
• 1 white onion, finely chopped
• 1 15-oz can red or kidney beans, drained
• 1 15-oz can green peas, drained
• 1 1/2- 2 tbsp olive oil
• salt and pepper
• parsley, chopped for garnish

First boil potatoes, carrots, and beets separately. Take care to not over-boil the potatoes. They need to be soft, yet firm. Let cool. Peel the vegetables and chop them finely. Combine in a large bowl. Add pickles, onion, beans, and green peas. Mix well. Add olive oil, salt, and pepper. Cool the salad in the fridge before serving. Serve garnished with parsley.