Put beets and carrots in a bowl and pour oil over top and toss to coat. Use liberal amount. (add potatoes if desired, cut into cubes also, with skins on) Salt and pepper lightly. More salt than pepper. Place in pot in oven with 1/4" water on bottom and lid on top. Roast the veggies till el dante. Drain and refrigerate.
Once cold, add dill pickles diced and pour olive oil mixed with mayo and salt and pepper over top. Toss to cover. Serve chilled.
I have also seen this made by roasting the veggies whole, in skins in the oven, then dicing and serving with diced dill pickles and fresh dill mayo. It is a delight both warm and cold.
This recipe was adapted from a Ukraine comfort food. It's easy and nutritious. For more personalized nutritional advice, contact Nonie De Long at hopenotdope.ca
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: Servings|
|Calories from Fat: 61 (54%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 660.8mg||23 %|
|Potassium 417mg||11 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 9.1g|
|Protein 1.4g||2 %|
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Calories per serving: 112
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