OLYA'S RUSSIAN BEET SALAD

Olya's Russian Beet Salad image

Provided by METG

Time 5h15m

Yield 8

Number Of Ingredients 10

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4 potatoes, or more to taste
4 carrots, or more to taste
3 beets, or more to taste
½ cup finely chopped onion
2 tablespoons apple cider vinegar
½ cup frozen peas
1 tablespoon sunflower seed oil
1 tablespoon dill
½ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste

Steps:

Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
Place onion in a large bowl and cover with vinegar; set aside.
Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Fat 2 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 172.9 mg, Sugar 5.3 g