Russian Beet and Potato Salad

By cprzybyl

Amount Per Serving
Calories: 145
Total Fat: 7g
Cholesterol: 0mg
Sodium: 432mg
Total Carbs: 19.6g
Dietary Fiber: 2.6g
Protein: 2g

Ingredients

• 2 beets 4 small potatoes 2 small carrots 3 small dill pickles, diced 1/4 cup vegetable oil 2 tablespoons champagne vinegar salt to taste 3 green onions, chopped

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Footnotes
Cook's Note Beets will color everything red. If you like other vegetables to retain color you need to put beets aside and put some dressing on them separately. Then carefully fold them in with the rest of the salad before serving.