Russian Salad with Artichokes

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This showstopper of a salad consists of five healthy vegetables. The dressing is simple as not to overpower the earthy flavours of vegetables in this salad. During barbecue season, this Russian salad with artichokes is always a big hit!

Ingredients

  • 3 medium beets
  • 1 lb. white or red potatoes, peeled and cut into small cubes
  • 3 medium carrots, peeled and diced
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. Apple cider vinegar
  • 2 Tbsp. Minced white onion
  • 1 Tbsp. GF dijon mustard
  • 1 cup cooked green peas
  • Pure sea salt and cracked black pepper to taste
  • Instructions

  • Cook beets in water until tender. About 20 - 25 minutes depending on the size of the beets. Drain, peel and cut into small cubes
  • While the beets are cooking, cook potatoes and carrots in salted water until tender. About 12 - 15 minutes. Do not overcook. Drain and rinse with cold water
  • In a large bowl, combine olive oil, vinegar, onion and mustard. Add artichokes, green peas and beets and stir to combine. Add potatoes and carrots and season with salt and pepper. Gently mix everything together
  • Refrigerate for a minimum of 2 hours or overnight. Bring to room temperature before serving


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