Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Vegetables
Salads Russian
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Beet -- W/Skin, Stemmed * OR
16 oz Beets -- Drained And Cut Into
-1/2-Inch Dice, 1 Can
3 md Boiling Potatoes -- Peeled
2 md Carrots -- Peeled
1/4 c Onion -- Chopped
3 md Dill Pickles -- Cut Into 1/2
--Inch Dice
8 1/2 oz Peas -- Drained, 1 Can
1/4 c Scallions -- Chopped (Green
-Onions Will Do)
1/4 c Fresh Dill -- Finely Chopped
Salt And Freshly Ground
-Black Pepper -- To Taste
-----DRESSING-----
1 t Dry Mustard
1/2 ts Sugar
3 tb Red Wine Vinegar
1/3 c Sunflower Or Corn Oil
Salt And Freshly Ground
-Black Pepper -- To Taste
* Beet should be washed and dried.
If you are using a fresh beet, preheat the oven to 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 30 minutes before serving.
