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Russian Beet Salad




Source of Recipe


Spoark
Russian Beet Salad


1-2 medium sized fresh beets (2 inches in diameter - OR use 3-4 smaller beets, whatever is available. You want the amounts of the root veggies to be about equal to one another. Hint: the salad will not be as tasty if you use canned beets!)
1 large peeled potato
1 large peeled carrot
2 dill pickles
1 small can of peas, drained
1 small onion
1 tbsp olive oil
1 or 2 sprigs of fresh dill, chopped
salt to taste



Directions
Boil the beet separately from the potato and carrot.
The potato and carrots should be cooked but firm.
The beet will take much longer to cook! Once you can get a fork in and out of it with ease, it's ready to take out and cool.
Once the boiled vegetables are cooked and cooled (and the beet is peeled) cut them into small pieces, and mix in a bowl together.
Cut the pickles and onion, mix with the vegetables.
Add peas, dill and olive oil, a dash of salt and mix well.
Cover and put in fridge for about 1 hour to let flavors marry.


Number of Servings: 3