Salad Days. I always thought that this meant long lazy summer days when it’s too hot to cook and a substantial salad makes the main meal. A quick internet search proved me wrong – Shakespeare invented the phrase to refer to a youthful time. Either way, this is the time of year when we’re searching for salads to take to a BBQ or to substitute for a cooked dinner on a hot day. Here’s one of my standbys, which is great beside grilled snags or a steak or, if diced ham and/or boiled eggs and sour cream are added it can make a meal.
- 2-3 beetroots
- 3-4 potatoes
- 2 carrots
- 1-2 Tbs red onion, finely chopped
- 2-3 dill pickled cucumbers
- ½ cup green peas (frozen is fine)
- Dill, to garnish
Dressing:
- 1/3 cup oil
- 2 Tbsp red wine vinegar
- 1 tsp sugar
- 1-2 tsp dijon mustard
- 1 tsp grated horseradish (optional)
Boil the beetroot, potato, and carrot. Let them cool, then peel and chop into 1cm dice (or larger if you prefer). [I often peel and dice the carrot and potato while raw and cook them in the microwave - whatever.] Finely chop the onion and cucumbers and add to the vegetables. Add peas.
Mix up the dressing and season to taste. Add to vegetables and mix well. Garnish with chopped dill You can eat it at once, but it’s even nicer the next day!
