Beet Salad

7 ingredients
3 steps

Ingredients

  • 4 whole Medium Beets, Boiled And Peeled
  • 3 whole Potatoes, Boiled And Peeled (See Note)
  • 2 whole Carrots, Boiled
  • 32 ounces, weight Pickles, I Prefer Claussen Brand
  • 15 ounces, weight Canned Sweet Peas
  • 1 pinch Salt And Pepper
  • 2 Tablespoons Olive Or Vegetable Oil, Or As Needed (I Usually Eye Ball It; The Vegetables Shouldn't Drown In It)

Directions

  1. 1
    Dice beets, potatoes, carrots and pickles. Add peas, salt, pepper and olive oil. Mix well.
  2. 2
    Refrigerate until ready to eat.
  3. 3
    Note: To prepare potatoes, add unpeeled potatoes to a pot of cold water and bring to a boil. Add 1 tablespoon of salt, reduce heat to simmer and cook until potatoes are soft when pierced with a fork (about 15-20 minutes). Drain, rinse with cold water, and peel the skin off.

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