Gluten-Free Vinegret (Beet Salad)

Ingredients

• 2 medium Beets
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Pickled cucumbers
• 1/2 cup Green peas
• 3 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 1 tbsp Dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 2 medium beets, 2 medium potatoes, and 2 medium carrots into a large pot. Add enough cold water to cover all the vegetables by at least 1 inch (2.5 cm). Place the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium and simmer for 30 to 40 minutes, or until the vegetables are easily pierced with a fork.
2. 2Carefully drain the cooked vegetables using a colander. Allow the 2 medium beets, 2 medium potatoes, and 2 medium carrots to cool completely to room temperature for at least 30 minutes, which makes them easier to handle and prevents the salad from becoming mushy. Once cool, carefully peel the skin from the 2 medium beets, 2 medium potatoes, and 2 medium carrots, then cut each peeled vegetable into 1/2-inch (1.25 cm) cubes.
3. 3In a large mixing bowl, combine the cubed 2 medium beets, 2 medium potatoes, and 2 medium carrots. Add the 1 cup of pickled cucumbers, chopped into 1/2-inch (1.25 cm) pieces if they are whole, and the 1/2 cup of green peas.
4. 4In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the mixture is thoroughly combined and slightly emulsified.
5. 5Pour the prepared vinaigrette mixture evenly over all the ingredients in the large mixing bowl.
6. 6Gently toss all the ingredients together using a large spoon or spatula until every piece is evenly coated with the vinaigrette.
7. 7Cover the large mixing bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and develop fully before serving.

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