Yet another beetroot recipe. Guess what colour this one turns out. This is an authentic Russian recipe, but people rarely make it at home as it's so readily available in kulinariyas (like delicatessens but with reasonable prices). Salted cabbage is normally used but if you can't be bothered salting some (and it does take some time - about three weeks) use fresh and add extra pickled cucumbers. Like most of my recipes, the list of ingredients can be varied a bit and things omitted and you certainly don't have to worry about the measurements here - it'll be good in any case.
Incidentally, the oil can be left out of this recipe altogether and the final dish will still taste good.
2 large cooked beetroots, diced
2 cooked carrots, diced
2 cooked potatoes, diced
A couple of handfuls of shredded cabbage (fresh or salted)
3 or 4 large pickled cucumbers
A cup of cooked green peas (tinned ones are fine)
1 small onion, finely chopped
3 or 4 tablespoons of sunflower oil
A little salt (if you're using fresh cabbage)
Traditionally, the carrots and potatoes are cooked as the beetroot - boiled whole with the skins on then peeled and diced afterwards. This makes sense as the nutrients are retained in the vegetables and they do taste better. Other than that, there's not much more to say. Combine the ingredients and leave in the fridge for an hour or two before serving.