Many thanks to Natasha Smith, who brought this delicious fall treat to our 2016 potluck
INGREDIENTS
1 large beet cooked in its skin (I wrap it in foil and roast it in the oven for 40 min at 400F)
2 medium all-purpose potatoes, scrubbed and boiled in skin, not over-cooked
2 pickles - preferably firm and tart half-sours from the deli
1 Granny Smith apple, scrubbed
2 medium carrots, peeled and cooked until firm
1 medium sweet or red onion, finely chopped
DRESSING
2 T white vinegar
2 T olive oil
1 t Dijon mustard
1 t sugar or equivalent sweetener
2 T water
salt to taste
DIRECTIONS
Nasdarovya (“To your good health!” in Russian)
INGREDIENTS
1 large beet cooked in its skin (I wrap it in foil and roast it in the oven for 40 min at 400F)
2 medium all-purpose potatoes, scrubbed and boiled in skin, not over-cooked
2 pickles - preferably firm and tart half-sours from the deli
1 Granny Smith apple, scrubbed
2 medium carrots, peeled and cooked until firm
1 medium sweet or red onion, finely chopped
DRESSING
2 T white vinegar
2 T olive oil
1 t Dijon mustard
1 t sugar or equivalent sweetener
2 T water
salt to taste
DIRECTIONS
- Cut all vegetables into half-inch dice and combine gently.
- Mix dressing ingredients and pour over veggies while still warm.
- Put in decorative bowl. Serve at room temperature.
Nasdarovya (“To your good health!” in Russian)
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