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Beet and carrot salad with mustard garlic vinaigrette - boiled root veggies, crunchy pickles and lots of fresh dill drizzled with a lovely mustard garlic dressing - a fantastic winter salad that's easy on the calories, yet filling and satisfying. | www.viktoriastable.com

Beet and carrot salad {mustard garlic vinaigrette + dill}

Beet and carrot salad with mustard garlic vinaigrette - boiled root veggies, crunchy pickles and lots of fresh dill drizzled with a lovely mustard garlic dressing - a fantastic winter salad that's easy on the calories, yet filling and satisfying.
Course Salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 -10
Calories 141 kcal
Author Viktoria

Ingredients

  • 1 lbs beets
  • 1 lbs carrots
  • 1/2 lbs dill pickles about 10 medium ones
  • 3-4 small blue potatoes a.k.a Peruvian, not the sweet purple variety, or other regular potatoes of choice
  • 4 Tbs chopped dill
  • salt and pepper
  • Dressing:
  • 1 tsp mustard
  • 4 Tbs olive oil
  • 1 Tbs vinegar
  • 2 garlic cloves

Instructions

  1. Scrub the beets clean, cut in halves, and boil in water for about 40-45 minutes, or until fully cooked.
  2. Peel the carrots, chop into 2-3 pieces each, and add them in a separate pan with water. Bring to a boil and cook for 30-35 minutes, or until soft.
  3. Boil the unpeeled potatoes in a pot of salted water until tender.
  4. Once all the veggies are cooked, peel the potatoes and beets, and chop each vegetable into a small, equal size dice (about 1 cm).
  5. Chop the pickles, trying to retain the same size as the rest of the vegetables.
  6. Mix the smashed garlic cloves with the mustard, vinegar, and slowly add the olive oil until you get a creamy dressing,
  7. Drizzle the vinaigrette over the warm vegetables, and mix lightly.
  8. Add salt, pepper, and lots of fresh dill. Taste and adjust the seasoning if needed.