Preparation: 1 hour 30 min Chill: 30 min
This eastern European beet salad takes a little extra time, but is well worth the effort.
You will need:
3 medium beets
2 medium potatoes
2 medium carrots
2 dill pickles, chopped
1 green onion, chopped
1/3 cup (75 mL) fresh dill, chopped
1/2 can (284 mL)canned green peas
5 tbsp (150 ml )canola oil
freshly ground black pepper
Place the beet with skin on in a pot, cover with water and boil until tender when pierced with a knife. In a separate pot, boil potatoes and carrots with skins on, until tender. Separate pots are used to avoid staining of the other vegetables with dark red beet juice.
When done, drain water, cool down the vegetables, then remove the peels and dice finely. Place diced beets, potatoes and carrots in a deep bowl.
Add pickles, green onion, dill and peas. While mixing ingredients together add canola oil, salt and pepper. Serve chilled as a starter or a side dish.
Makes 4 servings
Nutrients per serving (1 cup): about 270 calories, 4 g protein, 18 g fat, 25 g carbohydrate, 5 g fibre, 2800 IU vitamin A (60 % daily value), 26 mg vitamin C (45% daily value).