Beet Salad

1. 1

   Dice beets, potatoes, carrots and pickles. Add peas, salt, pepper and olive oil. Mix well.

2. 2

   Refrigerate until ready to eat.

3. 3

   Note: To prepare potatoes, add unpeeled potatoes to a pot of cold water and bring to a boil. Add 1 tablespoon of salt, reduce heat to simmer and cook until potatoes are soft when pierced with a fork (about 15-20 minutes). Drain, rinse with cold water, and peel the skin off.

* Per serving · 4 servings · Values may vary.

No additional tips available.