Olya's Russian Beet Salad

This Russian beet and carrot salad with potatoes has a light vinegar-based dressing and is the perfect, colorful salad for late summer picnics.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 136 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Place onion in a large bowl and cover with vinegar; set aside.

Step 3

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.