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| AMOUNT: 6 Servings |
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| Assemble
Ingredients and Equipment STEP #1 PRESSURE COOK BEETS AT 15 LBS. PRESSURE FOR 25-30 MINUTES OR BOIL GENTLY, COVERED WITH WATER, UNTIL TENDER FOR ABOUT 1 HOUR AS NEEDED; STEAM CARROTS AND POTATOES UNTIL TENDER ABOUT 10-15 MINUTES. |
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| 1 Lbs. Beets (about 3-4 medium) |
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| 3 Medium Potatoes, Peeled, Coarsely Diced |
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| 3 Carrots, Coarsely Diced |
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#2 COOL BEETS UNTIL EASY TO HANDLE, PEEL AND COARSELY DICE ABOUT THE SAME SIZE AND CARROTS AND POTATOES. |
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STEP #3 PLACED COOKED VEGETABLES IN SALAD BOWL AND COMBINE WITH: |
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| 1 Onion, Finely Chopped |
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| 2 Dill Pickles, Diced |
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| 3 Green Onions, Finely Chopped |
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| Salt,
To Taste
STEP #4 FOR DRESSING BLEND TOGETHER WITH WIRE WHISK OR BY SHAKING IN A TIGHTLY CLOSED JAR: |
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| 1/3 Cup Olive Oil |
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| 2 Tablespoons Red Wine Vinegar |
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| 1/2 Teaspoon Crystallilne Fructose or 1 Teaspoon Sugar |
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| 1 Teaspoon Dry Mustard |
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STEP #5 POUR DRESSING OVER SALAD AND COMBINE EVENLY: CHILL. ADJUST TASTE WITH SALT AND PEPPER. GARNISH WITH SPRINGS OF DILL OR PARSLEY, OR ON A BED OF LETTUCE WITH AN ORANGE WEDGE. |
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| Chill |
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