Russian Vinaigrette Beet Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• 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.