Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
8
Ingredients
Directions
Bring a large pot of water to a boil; add beets and cook until tender, about 30 minutes. Drain beets; cool and remove skins. Dice and place in a large bowl.
Meanwhile, bring a separate pot of water to a boil; add potatoes and carrots and cook until tender, about 20 minutes. Drain potatoes and carrots; cool and remove skins. Dice and place vegetables in the same large bowl.
Add diced pickles to the bowl with vegetables. Drizzle in oil and vinegar; toss to coat. Season with salt; sprinkle with green onions. Chill completely before serving.
Cook’s Note
Beets will color everything red. If you want the potatoes and carrots to retain their colors, you need to dress the beets separately. Then carefully fold them into the salad before serving.
Nutrition Facts (per serving)
| 145 | Calories |
| 7g | Fat |
| 20g | Carbs |
| 2g | Protein |
-nutrition-facts-summary__table-cell text-body-100-prominent
7g
