Description
A colorful, tangy, and nutritious beet salad with potatoes, carrots, and pickles, dressed in a simple vinaigrette.
Ingredients
2 medium beets, scrubbed
2 medium potatoes, peeled and diced
1 large carrot, peeled and diced
1/2 cup diced dill pickles
1/4 cup finely chopped red onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper to taste
2 tablespoons chopped fresh dill for garnish
Instructions
Step 1: Place beets in a pot, cover with water, and boil for 30-40 minutes until tender. Drain, cool, peel, and dice.
Step 2: In a separate pot, boil potatoes and carrots for 15-20 minutes until tender. Drain, cool, and dice.
Step 3: In a large bowl, combine diced beets, potatoes, carrots, pickles, and red onion.
Step 4: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Step 5: Pour dressing over the vegetable mixture and toss gently to combine.
Step 6: Refrigerate for at least 30 minutes to allow flavors to meld.
Step 7: Garnish with chopped fresh dill before serving.
- Prep Time: 20
- Cook Time: 40
- Category: Salad
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 28g
- Protein: 3g