Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Beet; W/Skin, Stemmed * OR --Inch Dice
16 oz Beets; Drained And Cut Into 8 1/2 oz Peas; Drained, 1 Can
-1/2-Inch Dice, 1 Can 1/4 c Scallions; Chopped (Green
3 md Boiling Potatoes; Peeled -Onions Will Do)
2 md Carrots; Peeled 1/4 c Fresh Dill; Finely Chopped
1/4 c Onion; Chopped Salt And Freshly Ground
3 md Dill Pickles; Cut Into 1/2 -Black Pepper; To Taste

----------------------------------DRESSING----------------------------------
1 ts Dry Mustard 1/3 c Sunflower Or Corn Oil
1/2 ts Sugar Salt And Freshly Ground
3 tb Red Wine Vinegar -Black Pepper; To Taste

* Beet should be washed and dried.

If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the
beet in aluminum foil and bake until tender, about 1 1/4 hours. When the
beet is cool enough to handle, peel it and cut into 1/2-inch dice.
Meanwhile, cook the potatoes in lightly salted boiling water for 10
minutes. Add the carrots and cook until the vegetables are tender, but not
mushy, about 10 minutes more. Let cool until easy to handle, then cut the
vegetables into 1/2-inch dice. In a large salad bowl, combine the
potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season
with salt and pepper and toss gently, taking care not to crush the
vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar
together. Whisk in the oil and season with salt and pepper. Toss the
salad with the dressing and tasting to correct the seasoning. Cover and
refrigerate for at least 30 minutes before serving.

Makes 4 generous servings.

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