Red Beet Salad

Average Rating:

Ingredients:

3 medium red beets
3 large potatoes
1 large carrot
3 medium dill pickles
1 can (15 oz) sweet peas
1/3 cup chopped onion
1/3 cup oil
1/4 teaspoon salt
1/8 teaspoon black pepper

RedBeetSaladIngredients

Directions:

Wash the beets, potatoes and carrot. Place in a large deep pan and cover with water. Boil until tender or until you can easily insert a fork into them. Carrot will cook faster. Do not overcook the vegetables.

RedBeetSaladBoil

Meanwhile, finely chop the onion, as pictured below. Set aside.

RedBeetSaladOnions

Finely chop the dill pickles and set aside.

RedBeetSaladPickles

When carrot is cooked, chop finely.

RedBeetSaladCarrot

When the beets are done, chop as pictured below and place in a large bowl, together with the carrots. (Note: Beets stain, so use a metal bowl rather than plastic if you don’t want your plastic bowls pink colored.)

RedBeetSaladBeets

RedBeetSaladBeetsBowl

Chop the potatoes as well.

RedBeetSaladPotatoes

Add potatoes on top of the beets and carrots.

RedBeetSaladPotatoesBowl

Add the chopped onion, the pickles, sweet peas, oil, salt, and black pepper. Mix until well blended.

RedBeetSaladMixed

You can serve the salad immediately, but I prefer cooling it a bit in the refrigerator beforehand.

RedBeetSaladFinalBottom1

Serving suggestions: You can serve it with same dishes you would normally serve a typical potato salad.

One thought on “Red Beet Salad

  • December 13, 2009 at 13:06
    Permalink

    wow,buono e molto bello,facile e gustoso.qualcosa di nuovo e davvero buono.

Leave a Reply

Your email address will not be published. Required fields are marked *