Recipe Beet Salad


Beet salad

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

Step 1
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.

Step 2
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.

Step 3
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).
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