VINEGRET (Russian beet, carrot and potato salad, for six)
For the salad:
3 beets (about 1-1/4 pounds)
1 tablespoon canola oil
3 medium red new potatoes (about 1-1/4 pounds)
3 carrots, peeled and cut into small cubes
1 cup frozen peas
For the dressing:
¼ cup red wine vinegar
1 teaspoon dry mustard
1 tablespoon sugar
¼ cup canola oil
1 chopped small yellow onion
salt and freshly ground black pepper to taste
1. Heat the oven to 400*. Rub the beets with 1 tablespoon canola oil and bake them on a baking sheet until tender, 1 to 1-½ hours, depending on their size. When cool, peel and cut them into small cubes.
2. Put potatoes into a pot and cover with salted water. Bring to a boil, reduce heat and simmer until tender, about 25 minutes, depending on their size. Drain and let cool, then peel and cut into small cubes.
3. Bring another pot of salted water to a boil, add carrots and cook until tender, 3 to 4 minutes. Transfer to a plate with a slotted spoon and let cool. Add peas to boiling carrot water and cook 30 seconds. Drain and let cool.
4. In a large bowl, combine vinegar, mustard, sugar and whisk. Still whisking, add ¼ cup canola oil in a slow stream. Stir in yellow onion, beets, potatoes, carrots, peas and salt and pepper to taste. Chill before serving.
adapted from Saveur Magazine