Russian Vinaigrette Roasted Beet Salad.

Step 1/5

• oven

Preheat the oven to 425°F (220°C).

Step 2/5

• 1 red beets

• aluminum foil
• baking sheet
• peeler
• knife
• cutting board

Wrap the beet in a foil and bake for about 45 minutes, or until fork tender. Once cooked, unwrap, cool until safe to handle and peel. Dice the roasted beet into small cubes.

Step 3/5

• 1 potatoes
• 2 carrots
• ⅔ tbsp apple cider
• ⅓ tsp sea salt

• pot (large, with lid)

Cut the potatoes and carrot into small even cubes (carrots can be grated as well). In a large pot filled with water, add the cubed potatoes and carrots. Add vinegar and salt and bring it to a boil over medium high heat. Reduce the heat and gently boil until the potatoes are cooked through, about 15 minutes. Drain and cool to room temperature.

Step 4/5

• 2 pickles
• ⅔ shallots
• ⅓ stalk dill

Cut the pickles into small cubes. Dice the shallots finely and chop the dill.

Step 5/5

• 46⅔ g snap peas
• 20 ml olive oil
• ⅓ tsp pepper

• bowl (large)

In a large bowl, combine cubed beets, potatoes, carrots, pickles, sweet peas, shallots and dill. Drizzle extra virgin olive oil and mix until well combined. Salt and pepper to taste.

Enjoy your meal!