Russian Vinaigrette Beet Salad

Traditional Russian beet salad that is super delicious, cheap and easy. A personal favorite. I like to add black beans and chickpeas to increase the protein content and make it savory.

Step: 1

Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.

Step: 2

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.

Step: 3

Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.

Per Serving: 231 calories; protein 8.1g; carbohydrates 44.3g; fat 4.1g; sodium 505.8mg.

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