Description
A vibrant and tangy chilled salad made with cooked beets, potatoes, pickles, and fresh dill, tossed in sunflower or olive oil. Naturally vegan and perfect for potlucks, holiday spreads, or a refreshing light meal.
Ingredients
3 medium beets, cooked and diced
2 medium potatoes, cooked and diced
2 carrots, cooked and diced
3 small pickles, diced
1/2 red onion, finely chopped
1/2 cucumber, diced (optional)
2 tablespoons fresh dill, chopped
2 tablespoons sunflower oil (or olive oil)
Salt and pepper to taste
Instructions
- Boil beets, potatoes, and carrots separately until tender. Cool and peel.
- Dice all vegetables into small, uniform cubes.
- In a large bowl, mix beets, potatoes, carrots, pickles, cucumber (if using), and onion.
- Add chopped dill, sunflower oil, salt, and pepper.
- Stir gently until evenly combined and vibrant.
- Refrigerate for at least 1 hour before serving to let flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40 minutes (including boiling veggies)
- Category: Appetizers