Russian beet salad
Author: 
Serves: 8-10
 
Ingredients
  • 3 - 16 oz. cans beets, well drained and diced
  • 3 medium potatoes, cooked, peeled and diced
  • 2 medium carrots, cooked and diced
  • ¾ cup finely chopped onion
  • 3 medium dill pickles, diced
  • 3 Tablespoons dried dill
  • Dressing:
  • 3 heaping teaspoons Dijon mustard
  • 1½ teaspoons granulated sugar
  • 6 tablespoons red wine vinegar
  • ¾ cup extra virgin olive oil (or canola)
  • salt and pepper to taste (easy on the salt ;)
Instructions
  1. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a small bowl and whisk well. Pour over vegetables and mix well.
  3. Cover and chill at least 2 hours for the flavors to incorporate.
  4. Can be made a day in advance.
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/12/russian-beet-salad-2/