Vinaigrette beet salad
Ingredients
- 7 large carrots
- 3 large potatoes
- 8 small pickles, diced
- 3 large beets
- 1 cup sweet peas (frozen or canned)
- 2 large shallots or 1 small red onion
- 2–3 tbsp apple cider vinegar
- 1 small bunch fresh dill, chopped
- ¼ cup extra virgin olive oil
- 1 tsp salt
Utensils
- Baking tray
- Aluminum foil
- Large mixing bowl
- Knife and cutting board
- Wooden spoon
Information
- Cost: $
- Prep & cook time: ~1 hour
- Yield: 6 servings (≈250 g each)
Preparation Method
- Preheat the oven to 375°F (190°C). Line a baking tray with aluminum foil.
- Peel the carrots, but leave skins on beets and potatoes. Slice beets in half and place all vegetables on the tray. Cover with foil.
- Bake for about 25 minutes for carrots and 45 minutes for potatoes and beets, until tender. Remove from oven.
- Once slightly cooled, peel the beets and potatoes. Dice them along with the carrots. Transfer all vegetables to a large mixing bowl.
- Add diced pickles, peas, and shallots (or onion). Stir to combine.
- Mix in dill, season with salt, then add vinegar and olive oil. Toss well.
- Serve immediately or chill in the refrigerator until ready to eat.