Marc Sommers, executive chef of Parsley’s Custom Catering, says he “borrowed” this recipe from his Belarusian mother-in-law. The recipe is both vegan and gluten-free.
2 small 0nions—one quartered for boiling, one diced for salad
3 red beets
3 or 4 russet potatoes
4 or 5 large carrots
1 quart jar whole dill pickles (homemade and spicy if possible), drained and chopped
2 garlic cloves, finely chopped
Salt and pepper to taste
Parsley for garnish
Bring a pot of lightly salted water to boil. Add the quartered onion. Boil the beets, carrots, and potatoes until they are fork tender, removing each when it is done to prevent overcooking. Discard the onion. Cool and peel the cooked vegetables; cut into small cubes. Toss with the pickles, garlic and enough olive oil to moisten. Season to taste with salt and pepper. Refrigerate a few hours before serving to allow the flavors to meld. Garnish with chopped parsley.
Makes 10 servings. Preparation time: 35 minutes