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

Name: Cold Potato, Beet, Carrot, and Pea Salad with Dill
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: • 2 medium red or golden beets, tops trimmed; • 3 medium Yukon Gold potatoes; • 2 medium carrots, cut into ½-inch pieces; • 1 cup coarsely chopped red onion; • ½ cup chopped natural dill pickles; • ¼ cup chopped fresh dill; • ¼ cup macadamia nut oil or grapeseed oil; • ¼ cup red wine vinegar; • 2 teaspoons whole-grain Dijon mustard; • ½ teaspoon coarse sea salt; • ¼ teaspoon freshly ground black pepper; • ½ cup thawed frozen petite green peas; • 1 (3.75-ounce) can sardines, drained

4 steps

Prep:10minCook:45min

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.

Updated at: Thu, 17 Aug 2023 04:58:33 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories606.1 kcal (30%)

Total Fat33.6 g (48%)

Carbs59.9 g (23%)

Sugars11.5 g (13%)

Protein18.1 g (36%)

Sodium1185.9 mg (59%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2red beets

medium, or golden, tops trimmed

3Yukon Gold potatoes

medium

2carrots

medium, cut into 1/2-inch pieces

1 cupred onion

coarsely chopped

½ cupdill pickles

chopped, natural

¼ cupfresh dill

chopped

¼ cupmacadamia nut oil

or grapeseed oil

¼ cupred wine vinegar

2 teaspoonswhole-grain Dijon mustard

½ teaspooncoarse sea salt

¼ teaspoonblack pepper

freshly ground

½ cupfrozen petite green peas

thawed

1 x 3.75 ouncesardines

can, drained

Instructions

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.