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Russian Vinaigrette Roasted Beet Salad.

Russian Vinaigrette Roasted Beet Salad.

Based on 0 ratings
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K

K. K.

Community member

"Vibrant, Healthy, and Delicious roasted beet salad! This is salad is delicious cold the next day after it had absorbed all the flavors. If you love beets, you’re going to love this beet salad! It’s very addictive!"
Difficulty
Easy 👌
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1
red beets
1
potatoes
2
carrots
tbsp
apple cider
tsp
sea salt
2
pickles
shallots
stalk
dill
46⅔ g
snap peas
20 ml
olive oil
tsp
pepper
salt
MetricImperial

Utensils

oven, aluminum foil, baking sheet, peeler, knife, cutting board, pot (large, with lid), bowl (large)

  • Step 1/ 5

    • oven

    Preheat the oven to 425°F (220°C).

  • Step 2/ 5

    • 1 red beets
    • aluminum foil
    • baking sheet
    • peeler
    • knife
    • cutting board

    Wrap the beet in a foil and bake for about 45 minutes, or until fork tender. Once cooked, unwrap, cool until safe to handle and peel. Dice the roasted beet into small cubes.

  • Step 3/ 5

    • 1 potatoes
    • 2 carrots
    • tbsp apple cider
    • tsp sea salt
    • pot (large, with lid)

    Cut the potatoes and carrot into small even cubes (carrots can be grated as well). In a large pot filled with water, add the cubed potatoes and carrots. Add vinegar and salt and bring it to a boil over medium high heat. Reduce the heat and gently boil until the potatoes are cooked through, about 15 minutes. Drain and cool to room temperature.

  • Step 4/ 5

    • 2 pickles
    • shallots
    • stalk dill

    Cut the pickles into small cubes. Dice the shallots finely and chop the dill.

  • Step 5/ 5

    • 46⅔ g snap peas
    • 20 ml olive oil
    • tsp pepper
    • bowl (large)

    In a large bowl, combine cubed beets, potatoes, carrots, pickles, sweet peas, shallots and dill. Drizzle extra virgin olive oil and mix until well combined. Salt and pepper to taste.

  • Enjoy your meal!

    Russian Vinaigrette Roasted Beet Salad.

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