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. 1Boil the beets, potatoes, and carrots until tender. Let them cool.
2. 2Peel and dice the beets, potatoes, and carrots into small cubes.
3. 3Dice the pickles and red onion.
4. 4In a large bowl, combine the beets, potatoes, carrots, pickles, green peas, and red onion.
5. 5In a small bowl, whisk together the olive oil, apple cider vinegar, gluten-free Dijon mustard, salt, and pepper.
6. 6Pour the dressing over the salad and toss gently to combine.
7. 7Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Substitutions

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