Friday, July 8, 2011

Dill, Beet, and Potato Salad

This recipe comes from D.C. CSA Shareholder Steph, who has her own blog - 321delish. Along with triathlon-training updates, she features some pretty tasty recipes using items from her weekly share. Check it out!

Dill, Beet, and Potato Salad
5-6 small red potatoes, chopped
1 large beet handful of baby carrots, sliced (or 2 small carrots, sliced)
½ small onion, finely chopped
2 green onions, chopped
1 can sweet peas
3 dill pickles (more or less, to your liking)
1/3 cup chopped fresh dill
juice of 1 lemon
olive oil
salt and pepper
shredded cabbage, optional

1. Preheat the oven to 375 degrees.
2. Wrap the beet in a piece of foil and roast in the oven for about an hour. While the beet is roasting, boil the potatoes and carrots. Be sure not to over cook, or they’ll get mushy!
3. Let all vegetables cool completely. Peel the beet, and roughly chop it into bite-sized pieces. In a bowl, add the onion, green onions, peas, pickles, dill, and shredded cabbage (optional). Stir in the potatoes, beet and carrots. Dress with the juice of one lemon and a drizzle of olive oil. Salt and pepper to your taste.

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