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Olya's Russian Beet Salad

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"A beautiful garnet color with root vegetables from late summer. Serve with sour cream, if desired."
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5 h 15 m servings 136 cals
Original recipe yields 8 servings


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  • Prep

  • Ready In

  1. Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
  2. Place onion in a large bowl and cover with vinegar; set aside.
  3. Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.

Nutrition Facts

Per Serving: 136 calories; 2 g fat; 26.8 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 173 mg sodium. Full nutrition

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