Vinaigrette "Vegetable patch"

What could be healthier than a vegetable salad?

Ingredients

• Potatoes - 4-5 pcs.
• Beets - 1-2 pcs.
• Pickled cucumbers (salted) - 2-3 pcs.
• Carrots - 2-3 pcs.
• Canned green peas - 200 g
• Canned corn - 200 g
• Green onion - 1 bunch
• Greens - 1 bunch
• Vegetable oil - 3-4 tbsp. spoons
• Grape vinegar (optional) - 1-2 tsp (to taste)
• Salt - to taste

Directions

1. Wash well, put beets and carrots in a cauldron. Boil. Reduce the heat to a minimum, cook the vegetables under the lid until tender (carrots - about 25-30 minutes, beets - about 50-60 minutes). Drain the water. Cool down.
2. Wash and put the potatoes in a cauldron. Boil. Reduce the heat to low, cook in the skin under the lid until tender (about 20 minutes). Drain the water. Cool down.
3. Peel the beets, cut into cubes.
4. Peel potatoes, cut into cubes.
5. Peel carrots, cut into cubes.
6. Pickled (salted) cucumbers cut into cubes.
7. Wash and cut green onions.
8. Wash and finely chop the herbs.
9. Open a can of canned corn, drain the liquid.
10. Open a jar of canned peas, drain the liquid.
11. Combine all ingredients in a bowl. Salt. Drizzle the vinaigrette with vegetable vinegar, if desired.
12. Dress the vegetable vinaigrette salad with vegetable oil. Mix.
13. Vegetable vinaigrette salad is ready.
14. Bon appetit!