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European Root Vegetable Salad

Submitted by Max Teplitski

"My grandmother used to make this salad, and all of us kids used to love it," writes Max. "It was such a colorful salad, full of unexpected flavors! We kids didn't even realize that it was full of wholesome tasty goodness, proteins, fiber, and potent antioxidants. The salad itself is pretty easy to make from the vegetables that are now in season on a farm."


  • 2 medium-sized beets
  • 3 carrots
  • 2 lbs. potatoes
  • 3 large dill pickles
  • Small bunch of green onions or scallions
  • ½ cup black, navy, or kidney beans, thoroughly cooked (canned is okay)
  • Salt and pepper, to taste
  • Olive oil, to taste
  • Balsamic vinegar, to taste


Wash the vegetables under running water. Do not peel. Roast beets at 375 degrees — or boil — until thoroughly cooked. Boil carrots and potatoes. (If you choose to boil beets, cook them separately from potatoes and carrots.) Drain the vegetables as soon as they are completely cooked. Do not let them cool in water, as they will get soggy. Once vegetables are cool to handle, peel and cut them into ½-inch squares. Cut pickles and green onions similarly. Combine potatoes, carrots, pickles, and green onions in one bowl; combine beets and beans in another. Keep refrigerated until ready to serve. Immediately before serving, combine vegetables, and add salt and ground black pepper to taste. Dress with olive oil and balsamic vinegar to taste. Serve. Enjoy!

Serves 8-10.