Beet and carrot salad with mustard garlic vinaigrette – boiled root veggies, tangy 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.
Carrot Beet Salad With Mustard Garlic Vinaigrette and Dill [Vegan]
- 10 dill pickles
- 3-4 small blue potatoes a.k.a Peruvian, not the sweet purple variety, or other regular potatoes of choice
- 4 tablespoons chopped dill
- salt and pepper
- 1 teaspoon mustard
- 4 tablespoons olive oil
- 1 tablepoon vinegar
- 2 garlic cloves
Scrub the beets clean, cut in halves, and boil in water for about 40-45 minutes, or until fully cooked.
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.
Boil the unpeeled potatoes in a pot of salted water until tender.
Once all the veggies are cooked, peel the potatoes and beets, and chop each vegetable into a small, equal size dice (about 1 cm).
Chop the pickles, trying to retain the same size as the rest of the vegetables.
Mix the smashed garlic cloves with the mustard, vinegar, and slowly add the olive oil until you get a creamy dressing,
Drizzle the vinaigrette over the warm vegetables, and mix lightly.
Add salt, pepper, and lots of fresh dill. Taste and adjust the seasoning if needed.