Cold Potato, Beet, Carrot, and Pea Salad with Dill

This is a salad for those who march to the “beet” of their own drum. It’s filled with all sorts of great vegetables, and is an easy way to put together a meal without ever having to turn on your oven. The addition of dill adds a nice kick, too. You can prepare the beets, potatoes, and carrots ahead of time; and since the salad is served cold, it’s ready to go.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Halve the beets and place them in a vegetable steamer over boiling water. Steam, covered, until tender when pierced with the tip of a knife, 20 to 35 minutes depending on the size. Let cool. Use a paring knife to slip off the skin, snip the root, and then cut the beets into ½-inch cubes.

Step 2

Meanwhile, place the potatoes in a saucepan and cover with water. Bring to a boil, and cook, covered, until almost tender, 15 minutes. Add the carrots and cook about 5 minutes more, until the potatoes are tender and the carrots are crisp-tender. Drain and let cool. Using a paring knife, peel the loosened skins from the potatoes and cut into ½-inch cubes.

Step 3

In a large bowl, combine the beets, potatoes, carrots, the red onion, pickles, and half the dill. In a small bowl, whisk together the oil, vinegar, mustard, salt, and pepper until blended. Pour the dressing over the vegetables, gently folding to combine.

Step 4

Serve at room temperature or chilled. Just before serving, spoon the peas over the salad, lay the sardines on top, and sprinkle the remaining dill over it all.