Vinegret (Beet and Potato Salad)

Ingredients

• 3 medium beets (raw, scrubbed (about 600 grams / 21 oz total))
• 3 medium white potatoes (scrubbed (about 600 grams / 21 oz total))
• 2 large carrots (peeled (or 3 smaller ones))
• 1 1/2 teaspoons salt (divided (for cooking vegetables))
• 4 large dill pickles (gherkins, finely diced (about 1 to 1 1/2 cups / 150–200 grams diced))
• 2–3 tablespoons fresh dill (chopped)
• 1/2 medium red or white onion (finely diced)
• 1 cup green peas, fresh or frozen (or canned and drained) (150 grams / 5 oz )
• 1 can cannellini beans (15 oz / 400 grams, drained and rinsed (optional))
• 5 tablespoons olive oil (or unrefined sunflower oil)
• 2 tablespoons apple cider vinegar or white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon sugar
• Black pepper (to taste)

Instructions

1. 1

   Place beets in cold water: Place the beets in a large saucepan and cover with cold water. Add ½ teaspoon of salt. Bring to a boil, then reduce heat and simmer for 30–40 minutes, until a knife slides in easily but the beets still hold their shape. For less pink bleed on other vegetables, cook beets in a separate pot from the potatoes and carrots.

2. 2

   Place potatoes and peeled carrots in cold water: In a second pot, place the potatoes and peeled carrots and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for 20–25 minutes, checking the carrots at the 15-minute mark — they cook faster and should be removed with tongs once fork-tender. Continue cooking the potatoes until tender.

3. 3

   Drain all vegetables and let them cool completely, at least 1 hour. You can do this ahead — pop them in the fridge overnight.

4. 4

   Dice all vegetables and coat: Once cool, peel the beets (wear gloves!), potatoes, and carrots. Dice everything into small, even cubes no bigger than 1 cm (roughly ¼ inch). Place the diced beets in a small bowl, drizzle with ½ tablespoon of olive oil, and toss to coat before adding to the salad — this helps prevent the beets from turning every other ingredient completely pink.

5. 5

   If using peas, boil: If using fresh or frozen peas, bring a small pot of water to a boil and cook for 1 minute. Drain and rinse under cold water. If using canned, just drain and rinse.

6. 6

   Whisk all dressing ingredients together in a large bowl. Add the pickles, onion, dill, peas, and beans (if using). Then add the oil-coated beets and remaining vegetables. Toss to combine.

7. 7

   Taste and adjust seasoning. Let the salad sit for at least 30 minutes before serving — it's even better after a few hours or the next day once the flavors have melded.