Russian Vinaigrette Beet Salad Recipe

Place the beets and potato into a large saucepan cover with water and bring to a boil. Reduce heat to medium-low and gently boil until the vegetables are tender 30 to 45 minutes. Drain the beets and potato and let cool completely. Remove peels when cool; cut into 1/4-inch dice.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Add the carrots recover and steam until just tender about 5 minutes depending on thickness. Remove from steamer and let cool completely. Dice when cool.

Place the beets potato carrots red onion pickles marinated mushrooms garbanzo beans black beans corn green peas and green onions into a large salad bowl and gently stir to combine. Drizzle in the vegetable oil stir again and garnish the salad with the fresh dill to serve.