Reviewed: May 22, 2012

I changed this a bit by using canned beets, chopped fresh dill, and refrigerating the salad when the potatoes and carrots were cool. I tasted it before I chilled it and it's so different from most summer salads. Will served it on iceberg lettuce along with corn on the cob and stuffed pork chops. Has all ingredients that husband likes, so is bound to be a keeper.

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Reviewer:

Bubulu

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Cooking Level: Intermediate

Living In: Chesapeake, Virginia, USA

Reviewed: May 10, 2012

I would just like to offer the customized review on Vinegrete recipe: By the way I am not sure, why it's named Ukranian: we lived in Russia, and this was one of our all-season favorite Vinegret. I use home-made or store-bought sourcraut with sugar and caraway seeds (bavarian style) instead of pickles, sunflower oil, I do not add green peas. It's very good served with herring on the side or some like it inside,and with Prussian Rye or Finnish Rye bread with butter ! And, for sure: it's great for you ! Elaine

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Reviewer:

elaine

Reviewed: Jan. 29, 2012

We had this dish in our home all the time especially in summer. If we had a barbeque with a houseful of guests, we served this dish with herring salat, potatoe salad and a large bowl of tossed salad and at the end of the day nothing was left. Sometimes I had guests ask if they could take home any leftovers. My mother was Ukrainian and dad a German. Yes it takes time to prepare but the results at the end of the day are worth it. My family and I sat at the table cutting up the ingredients, it was also a time for all of us to get together not just during the meal but beforehand. I highly recommend this dish.

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Reviewer:

canardlycook

Cooking Level: Intermediate

Living In: Toowoomba, Queensland, Australia

Reviewed: Dec. 17, 2011

Made as a side dish for Thanksgiving. I already had all the traditional sides and I was looking for something lighter, with lots of color, with seasonal produce. This hit the mark. I followed suggestion to use the smallest beets you can find and I also used the suggestion to roast the beets and potatoes in the oven. I made a day ahead and thought it was ok. I added a splash of balsamic to try to flavor it up. Tasted the next day and it was excellent! I think you need to make it 1 - 2 days in advance to allow the flavors to blend. Lots of positive feedback from guests. My sister-in-law asked to take home some of the extras. I would not use this as the only side as some people are afraid to try beets (their loss!) , but its a great dish when you are planning to have several side dish choices. It does take lots of prep, but the prep is way in advance, it looks pretty, tastes great, and doesn't need oven space the day of the party. It's too much prep for me to make as jut a regular meal but I will make this again for a party side dish.

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Reviewer:

eva

Reviewed: Nov. 10, 2011

Delicious! I used LeSuer canned baby carrots and peas. Everyone loved it, it was fresh, colorful and tasty. It has been requested as a Thanksgiving side! Very good dish. Thank you!

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Reviewer:

idevine

Reviewed: Mar. 3, 2011

unexpectedly good!! Stuck to the recipe as written

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Reviewer:

Matthew

Reviewed: Jan. 27, 2011

EXCELLENT! and very good for you. I added fresh dill and it was AMAZING!

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Reviewer:

melaniecress4

Reviewed: Jan. 19, 2011

IMPORTANT NOTE: The cooked vegetables are a perishable food and must be refrigerated. Do not leave them at room temperature overnight. Directions omitted that, which was why I awarded 4 out of 5 stars. Now back to the recipe. This is going on my "next to try" recipe list because there are so many healthy things about it - hurray for the Ukrains! Besides, it's beauty of a dish.

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Reviewer:

gadgetgal

Cooking Level: Professional

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 19, 2011

This is traditional winter Russian-Ukranian salad. We use canned beans (red or white) instead of peas, and sourkraut is essential. We also make a dressing adding mustard, salt, and pepper to the olive oil and mixing well. You can also bake your beets instead of boiling for more intense beet flavor.

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Reviewer:

nsax

Cooking Level: Expert

Reviewed: Jan. 19, 2011

This was a fabulous change from the typical veggie side dish. My kids wanted beef stroganoff tonight so I made this for me. Let's just say there will be no leftovers for a brown bag lunch tomorrow. I did substitute frozen baby peas for the canned (they are so much prettier and less mushy) and added a few extra Claussen pickle chunks because we are dill pickle freaks! But this recipe deserves five stars without those changes!

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