Beet Salad
Preparation: 1 hour 30 min Chill: 30 min
This eastern European beet salad takes a little extra time, but is well worth the effort.
You will need:
| 3 |
medium beets |
3 |
| 2 |
medium potatoes |
2 |
| 1 |
medium carrot |
1 |
| 2 |
dill pickles, chopped |
2 |
| 1 |
green onion, chopped |
1 |
| 1/3 cup |
fresh dill, chopped |
75 ml |
| 1/2 can |
canned green peas (284 ml) |
1/2 can |
| 5 tbsp |
canola oil |
150 ml |
|
salt |
|
|
freshly ground black pepper |
|
Step 1:
Place the beet with skin on in a pot, cover with water and boil until tender when pierced with a knife. In a separate pot, boil potatoes and carrot with skins on, until tender. Separate pots are used to avoid staining of the other vegetables with dark red beet juice.
Step 2:
When done, drain water, cool down the vegetables, then remove the peels and dice finely. Place diced beets, potatoes and carrot in a deep bowl.
Step 3:
Add pickles, green onion, dill and peas. While mixing ingredients together add canola oil, salt and pepper. Serve chilled as a starter or a side dish.
Makes 4 servings
Nutrients per serving (1 cup/250 ml): about 270 calories, 4 g protein, 18 g fat, 25 g carbohydrate, 5 g fibre, 2800 IU vitamin A (60 % daily value), 26 mg vitamin C (45% daily value).
Nestlé Kitchens Tip: You can try making this recipe with canned beets to save on preparation time.
Good to Know: This recipe is a high source of fibre.
