Ukrainian Vinaigrette Salad

This mild beet salad can be served as a main entrée, or used as a side with meat and poultry dishes. To save time, canned beets can be used instead of fresh.





Scrub beets, potatoes and carrots and boil together. Check after 15 minutes and remove potatoes and carrots when done, letting beets continue cooking until done. Let vegetables cool;  then peel.

Cut beets, carrots and potatoes into bite-size serving pieces and combine in a large mixing bowl. Add diced pickles and onion, beans, oil, salt and pepper. Stir together; everything will turn various tones of magenta. Chill at least 2 hours before serving. If desired, add more pickles to taste.

Nutrition Per Serving

83 Calories, 2 g Fat, 14 g Carbs, 3 g Protein, 3 g Fiber, 310 mg Sodium
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