Vinaigrette (Russian Cooked Vegetable Salad)

Recipe Ingredients

1 cup	237ml	Beet, w/skin - stemmed * or (large)
1		Beets - drained, diced
3		Boiling potatoes - peeled (medium)
2		Carrots - peeled (medium)
1/4 cup	15g / 0.5oz	Onion - chopped
3 cups	711ml	Dill pickles - cut 1/2" dice (medium)
1		Peas - drained
1/4 cup	36g / 1.3oz	Scallions (green also) - chopped
1/4 cup	36g / 1.3oz	Fresh dill - finely chopped
		Salt and freshly ground black pepper to
		Taste
		Dressing
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Sugar
3 tablespoons	45ml	Red wine vinegar
1/3 cup	78ml	Sunflower or corn oil
		Salt
		Freshly ground black pepper, to taste

Recipe Instructions

* Beet should be washed and dried.

If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice.

Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice.

In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables.

In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving.

Source:
Elizabeth Powell

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