Name: Olya's Russian Beet Salad recipe
Ingredients: 4 potatoes, or more to taste;4 carrots, or more to taste;3 beets, or more to taste;½ cup finely chopped onion;2 tablespoons apple cider vinegar;½ cup frozen peas;1 tablespoon sunflower seed oil;1 tablespoon dill;½ teaspoon sea salt, or to taste;¼ teaspoon freshly ground black pepper, or to taste

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Ingredients

4 potatoes, or more to taste 4 carrots, or more to taste 3 beets, or more to taste ½ cup finely chopped onion 2 tablespoons apple cider vinegar ½ cup frozen peas 1 tablespoon sunflower seed oil 1 tablespoon dill ½ teaspoon sea salt, or to taste ¼ teaspoon freshly ground black pepper, or to taste

Nutrition Info

135.6 calories carbohydrate: 26.8 g cholesterol: : - fat: 2 g fiber: 4.7 g protein: 3.6 g saturatedFat: 0.2 g servingSize: - sodium: 172.9 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Directions

Place potatoes, carrots, and beets into a large pot and cover with water, bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
Place onion in a large bowl and cover with vinegar, set aside.
Peel and chop potatoes, carrots, and beets, add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.

Recipe Yield

8 servings

Recipe Note

A beautiful garnet color with root vegetables from late summer. Serve with sour cream, if desired.

Alternatives to this recipe

Olya's Russian Beet Salad