Beet Salad (Vinaigrette)
This Beet Salad (Vinaigrette) is simple but requires some time to make as you have to cook the beets, potatoes, and carrots. But the result is always SO worth it!
Ingredients
- 4 large carrots
- 5 medium potatoes
- 3 large beets (or 6 small beets)
- 5 large pickles
- ½ cup red onion (finely chopped)
- 2 tablespoons olive oil
- 1 teaspoon sea salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Bring a large pot of water to boil. Add in carrots, potatoes, and beets. Boil for about 40 minutes, or until you can pierce the veggies easily with a fork. Drain the veggies and set them aside to cool at room temperature. Potatoes and carrots cook faster than beets and need to be removed from a pot about half way.
- Remove the skin from the potatoes, beets, and carrots.
- Dice the potatoes, beets, carrots, and pickles into small cubes.
- Stir the veggies and onions to combine and season with salt, black pepper, and olive oil to taste. Serve and enjoy!