Ingredients Jump to Instructions ↓

  1. 1 lg Beet; W/Skin, StemmedOR 16 oz Beets; Drained And Cut Into 1/2-Inch Dice,

  2. 1 Can 3 md Boiling Potatoes; Peeled

  3. 2 md Carrots; Peeled

  4. 1/4 c Onion; Chopped

  5. 3 md Dill Pickles; Cut Into 8 1/2 oz Peas; Drained,

  6. 1 Can

  7. 1/4 c Scallions; Chopped

  8. 1/4 c Fresh Dill; Finely Chopped

  9. Salt And Freshly Ground -Black Pepper; To Taste

  10. --DRESSING--

  11. 1 ts Dry Mustard

  12. 1/2 ts Sugar

  13. 3 tb Red Wine Vinegar

  14. 1/3 c Sunflower Or Corn Oil

  15. 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least

  16. 30 minutes before serving. Makes

  17. 4 generous servings.


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