Vinegret (Beet and Potato Salad)
3 Beets (about 1 1/4 lbs)
3 Med. Red New Potatoes, Peeled (about 1 1/4 lbs)
3 Carrots cubed
1 C Frozen Peas
1 Yellow Onion chopped
1/2 c Red Wind Vinegar
1 tsp Dry Mustard
1 Tbsp Sugar
1/4 C Canola Oil
Salt and Pepper to taste
Heat oven to 400.
Rub beets with canola oil.
Bake on a baking sheet until tender, about 1 hour. When cool, peel and cut into small cubes.
Cut peeled red new potatoes into small cubes.
Transfer to a pot; cover with salted water.
Bring to a boil and reduce heat; simmer until tender, 4-5 minutes.
Drain; let cool.
Bring another pot of salted water to a boil.
Add carrots cut into small cubes; cook until tender, 3-4 minutes.
Transfer to a plate with a slotted spoon; let cool.
Add frozen peas to water; cook for 30 seconds.
Drain; let cool.
In a large bowl, combine red wine vinegar, dry mustard, and sugar.
While whisking, drizzle in canola oil.
Mix in 1 chopped small yellow onion, beets, potatoes, carrots, peas, and salt and freshly ground black pepper to taste.
Pairs Well With
I love beets. I grew up eating my grandmother's delicious pickled beets. In fact, it wasn't until I was in my mid twenties that I realized that you could eat beets any other way! Now when they are in season I love to have a side or salad of simple, oven-roasted beets. But sometimes I still get a craving for those piquant flavors . . . I saw this recipe in the Aug/Sep '07 issue of Saveur Magazine. I love the simple vinaigrette dressing, and the combination of vegetables works beautifully. A great side dish for summer meal. Be sure to chill in the fridge for some time before serving to allow the flavors to meld, and the vegetables to absorb the lovely purple beet color.