Ukraine-native Tanya Witkowski dishes up a chilled root-veggie salad whose beet-red hue adds a festive touch to the holiday table.
• 6 medium fresh beets
• 2 large potatoes
• 2 medium carrots
• 3 large dill pickle spears
• 2 tablespoons canola or
In a pot, cover beets in water and boil for 50 minutes. Add potatoes and carrots whole, and boil an additional 40 minutes.
Trim skin from pickle spears and cut the meat of the pickle into a small dice. Drain in a colander.
Remove skin from the beets, potatoes and carrots. Cut each into small dice. Keeping beets separate, add 1 teaspoon of oil to them and gently mix oil to coat. Gently combine the potatoes and carrots and add 1 teaspoon of oil. Mix, taking care not to crush the softened vegetables. Allow the vegetables to sit for 2 minutes then gently combine beets and potato-carrot mixture. Add remaining oil and mix.
Refrigerate before serving. Looks lovely in a white bowl. Garnish with a few sprigs of fresh parsley.