Gluten-Free Beetroot and Potato Vinaigrette Salad

Instructions

1. 1Place the 2 medium beetroots, 2 medium potatoes, and 1 medium carrot into a large heavy-bottomed pot. Cover the vegetables with at least 2.54 cm (2.5 cm) of cold water. Bring the water to a boil over high heat (around 100°C / 100°C), then reduce the heat to medium and simmer for 30-40 minutes, or until the vegetables are tender when pierced with a fork.
2. 2Carefully drain the cooked vegetables and let them cool completely on a plate for at least 15 minutes, which makes them easier to handle. Once cool, peel the skin from the 2 medium beetroots, 2 medium potatoes, and 1 medium carrot. Cut all three peeled vegetables into 1.27 cm (1.25 cm) cubes.
3. 3Dice the 1/2 cup of dill pickles and the 1/4 medium onion into 0.635 cm (0.6 cm) pieces.
4. 4In a large mixing bowl, combine the diced 2 medium beetroots, 2 medium potatoes, 1 medium carrot, 1/2 cup of dill pickles, and 1/4 medium onion.
5. 5In a separate small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
6. 6Pour the prepared dressing over the combined vegetables in the large mixing bowl. Gently mix with a spoon or spatula until all the vegetables are evenly coated.
7. 7Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.