Beetroot and Potato Salad (Vinegret) with Gluten-Free Dressing

Ingredients

• 2 medium Beets
• 2 medium Potatoes
• 1 large Carrots
• 1/2 cup Pickles (dill or sour)
• 1/2 cup Canned Green Peas
• 1/4 cup Red Onion
• 3 tablespoons Olive Oil
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 2 medium beets, 2 medium potatoes, and 1 large carrot in a large heavy-bottomed pot. Cover them with cold water by at least 1 inch (2.5 cm). Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 25-40 minutes, or until a fork can easily pierce the vegetables.
2. 2Carefully drain the water from the cooked vegetables and let them cool completely to room temperature, which will take at least 30 minutes. Once cooled, peel the skin from the 2 medium beets, 2 medium potatoes, and 1 large carrot, then cut each vegetable into 1/4-inch (0.6 cm) cubes.
3. 3Dice the 1/2 cup of pickles and the 1/4 cup of red onion into 1/4-inch (0.6 cm) cubes.
4. 4In a large mixing bowl, combine the diced 2 medium beets, diced 2 medium potatoes, diced 1 large carrot, diced 1/2 cup of pickles, the 1/2 cup of canned green peas (drained), and the diced 1/4 cup of red onion.
5. 5In a separate small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
6. 6Pour the prepared dressing over the vegetables in the large mixing bowl. Gently toss all the ingredients together until they are evenly coated with the dressing.
7. 7Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together and deepen, resulting in a more harmonious taste before serving.

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