September 16, 2010

Beet and Potato "Vinaigrette" Salad

Beet and Potato Vinaigrette Salad
  • 1-2 medium beets
  • 3-4 medium potatoes
  • 1-2 carrots
  • 6-7 pickles
  • 1 can of peas
  • Vegetable oil
  • Salt and pepper to taste
  1. Put potatoes (with skin) and carrots together into one pot.
  2. Add enough water to cover the vegetables and bring to a boil.
  3. Cook until tender when tested with a knife (about 15-20 minutes).
  4. In another pot, cook the beets (about 30 minutes).
  5. When cool enough, peel the beets, potatoes, and carrots.
  6. Cut the beets, potatoes, carrots, and pickles; add to a large mixing bowl. Drain and add the peas.
  7. Add enough vegetable oil (olive, or canola) (until desired consistency) and salt and pepper to taste. Mix well and serve.