4 large potatoes, scrubed
3 large carrots, peeled, finely cubed
1/2 onion, chopped finely
4 large beets, scrubed
1/2 cup cubed pickled beets or pickles
2 tbsp canola oil
Salt, pepper, dried dill to taste
1. Cook whole, unpeeled beets and potatoes together, carrots boiled separately (annoying step, but carrots will cook much faster than the rest).
2. Once cooked, drain and run under cold water to stop the cooking process. When cool enough to handle, peel beets and potatoes (the skins should slip off easily) and cut into cubes.
3. Combine vegetables all together, including diced pickles and stir in oil and seasonings. Taste and adjust if necessary. I added extra pickled beet juice for more pickle flavour and I'm sure dill pickle juice would work nicely.
|Salad with Chops....Muh.|
We ate ours with seasoned, grilled pork chops, which wasn't the best combo. I think a nice Kotleta would have been better. Next time!