1 medium beet, whole and unpeeled
1 medium carrot, whole and unpeeled
1 medium potato, whole and unpeeled
1 large dill pickle
1 medium onion
1 small can green peas or white beans, rinsed and drained
1-2 tablespoons sunflower oil
½ teaspoon salt
½ teaspoon black pepper
In the evening, boil beet (20 minutes), carrot and potato (10 minutes) in large pot of water. Cover pot with vegetables in water and leave until morning.
In the morning, peel and cube beet, carrot and potato in even pieces. Chop pickle and onion, and combine with root vegetables in large bowl. Add peas/beans, oil, salt and pepper. Mix thoroughly. Enjoy vinnigrette throughout the day as a healthy winter alternative to the ever-present mayonnaise salads! Yields 4 servings.