PapaBuna.com

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Ingredients:

3 medium red beets
3 large potatoes
1 large carrot
3 medium dill pickles
1 can (15 oz) sweet peas
1/3 cup chopped onion
1/3 cup oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:

Wash the beets, potatoes and carrot. Place in a large deep pan and cover with water. Boil until tender or until you can easily insert a fork into them. Carrot will cook faster. Do not overcook the vegetables.

Meanwhile, finely chop the onion, as pictured below. Set aside.

Finely chop the dill pickles and set aside.

When carrot is cooked, chop finely.

When the beets are done, chop as pictured below and place in a large bowl, together with the carrots. (Note: Beets stain, so use a metal bowl rather than plastic if you don’t want your plastic bowls pink colored.)

Chop the potatoes as well.

Add potatoes on top of the beets and carrots.

Add the chopped onion, the pickles, sweet peas, oil, salt, and black pepper. Mix until well blended.

You can serve the salad immediately, but I prefer cooling it a bit in the refrigerator beforehand.

Serving suggestions: You can serve it with same dishes you would normally serve a typical potato salad.

Note: If you need help with all the chopping (especially the onions), check out the sponsored link below.

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Moldovans call this recipe Cabbage Salad. It’s basically similar with the popular coleslaw, but it also uses some different ingredients, which provide a unique flavor. It is a savory, refreshing summer salad, a Moldovan favorite, especially when grilling out. It tastes as good during the other seasons too!

Ingredients:

1/2 small cabbage, or about 8 cups shredded cabbage
12 radishes, or so
1/2 large cucumber
1/2 medium onion
1/2 tablespoon salt
1 and 1/2 tablespoon vinegar
1/4 cup oil
1/4 cup diced dill weed

Directions:

Using a knife, thinly shred the cabbage as pictured below.

Cut the radishes, onion and cucumber into thin slices.

Add the salt to the shredded cabbage and lightly rub it together using your hand.

Add the sliced radishes, cucumber and onion.

At the end, add vinegar, oil and diced dill weed. Mix everything together. Serve immediately.

Serving Suggestions: You can serve with barbecue/other grilled meats, or actually with anything, really. It’s a delicious, healthy salad, so you can have it anytime!

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A very simple, easy to make salad, that will beautifully garnish any meal. Use as an appetizer, as a spread, or as a side dish.

Ingredients:

2 large or 4 small red beets
2 garlic cloves
1/2 cup mayonnaise
3/4 teaspoon salt, or adjust the amount to your taste.

Directions:

Boil the red beets in water, until soft, so that you can easily insert a fork into them.

While beets are boiling, crush the garlic using a garlic press.

When beets are done cooking, remove from water, peel and finely grate.

Mix in the mayonnaise and salt. Serve.

Note: To garnish, I used green onions and boiled red beets to create the decorative rose. Garnish it your way using the offer below.

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Ingredients:

3 large tomatoes
1 large cucumber
4 green onions
1/2 green bell pepper
1 and 1/2 teaspoons salt
3 tablespoons oil

Directions:

Slice tomatoes and place in a medium bowl.

Slice cucumbers, cut up pepper and green onions.

Add them to the tomatoes, including salt and oil. Mix everything and serve.
On top of the salad, I sprinkled some crumbled feta cheese, for a more appealing presentation. This is optional though. Pofta Buna!

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Ingredients:

1 can sweet peas
2 green onions
3 tablespoons oil
1 tablespoon vinegar
1/8 teaspoon salt

Directions:

Place peas in a small bowl. Chop the green onions and add them to the peas.

Add the rest of the ingredients, mix with a spoon and serve.

Serving Suggestions: Usually this salad is served with grilled meat.