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Russian Beet Salad  
         Vinegret demonstrated by 
       Alex Krutov of  St. Petersburg, Russia

AMOUNT: 6 Servings
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:

    1 lb. beets (about 3-4 medium)
    3 medium potatoes, peeled, coarsely diced
    3 carrots, coarsely dice

2. Cool beets until easy to handle, peel and coarsely dice about same size as carrots and potatoes.

3. Place cooked vegetables in salad bowl and combine with:

    1 onion, finely chopped
    2 dill pickles, diced
    2 cups cooked green peas 
            (fresh cooked or 15-16 oz. can, drained)
    3 green onions, finely chopped salt, to taste

4. For dressing, blend together with wire whisk or by shaking in a tightly closed jar:

    1/3 cup olive oil
    2 tablespoons red wine vinegar
    1/2 teaspoon crystalline fructose or 1 teaspoon sugar
    1 teaspoon dry mustard

5. Pour dressing over salad and combine evenly; chill. Adjust taste with salt and pepper. Garnish with sprigs of dill or parsley, or on bed of lettuce with thin orange wedge

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: