Vinaigrette salad

To make the dressing

1. Combine lime juice, 4 teaspoons vinegar and salt using an immersion blender.
2. Add 1 teaspoon honey and 1 teaspoon Dijon mustard and mix well.
3. Slowly pour 70 ml olive oil while mixing continuously to create an emulsion.
4. Add more salt if necessary, season with black pepper.

To make the salad

1. Cook the vegetables:
   1. Peel potatoes, and carrots, leave the beetroots unpeeled.
   2. Put them into a medium pot, add 3 bay leaves and enough water to cover them.
   3. Bring to a boil, then cook over medium-low heat until tender.
   4. Remove the potatoes and carrots as soon as they are cooked through and let them cool completely.
   5. Continue cooking the beetroots until tender.
   6. Drain and let them cool completely too.
2. While the vegetables are cooling down, cut the onion into small cubes. Cover with cold water and soak for 10–15 min (to make it less sharp).
3. Cut the fermented cucumbers into small cubes, and put them into a salad bowl.
4. If using frozen peas, place them in a colander and pour boiling water over them. Drain well and add to the bowl.
5. Peel the beetroots. Dice all cooked vegetables into small, even cubes (about 5–8 mm) and add them to the bowl.
6. Finely chop the dill and add it to the bowl.
7. Drain the onions and add them to the bowl.
8. Pour the dressing over the salad and gently mix until everything is evenly coated.