Beet, Potato, Carrot, Pickle, and Apple Salad

Name: Beet, Potato, Carrot, Pickle, and Apple Salad
Yield: 6 to 8 servings
Ingredients: 2 medium beets; 5 tablespoons olive oil; Salt to taste; 2 small (not tiny) russet potatoes; 1 large carrot, peeled; 2 tablespoons red- or white-wine vinegar; 1 clove garlic, minced; 1 teaspoon Dijon mustard; Dash of sugar; Freshly ground pepper to taste; 1 large kosher sour pickle, diced; 1 tart green apple, diced; 2 hard-boiled eggs, peeled and roughly chopped; 1 tablespoon chopped fresh dill

December 9, 2011

When I visited my cousins in Annecy, they served me this unusual salad. Its variety of colors and textures is stunning. As with many other cooked salads, it tastes even better the next day, making it a great dish for dinner parties or picnics. The kosher dill pickles came from shopping trips to Geneva and were a big treat.

Recipe notes

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