- 3 large beets
- 1 large potato
- 3 carrots, peeled and cut into fourths lengthwise
- 1/2 red onion, diced
- 3 pickles, diced
- 10 marinated mushrooms, diced
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can green peas, drained
- 5 green onions, chopped
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons chopped fresh dill, or more to taste
- Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
- Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.
06/02/2019
recipepes.com
russian vinaigrette beet salad, recipe
PT15M
PT1H
5
455 calories
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