Enjoy this hearty root veggie salad!
1 purple onion
Beets, potatoes, carrots - 1 lb. ea.
3-4 dill pickles (cut into 1/4 inch cubes)
1/3 cup pickle juice
1/2 cup olive oil
2 garlic cloves (minced)
1/2 cup fresh dill (chopped)
Crisp lettuce (iceberg or romaine)
Mince the onion and sprinkled with ½ tsp salt to help soften it and tone down the bite. Set aside.
Cut root veggies (beets, potatoes, carrots) into 1/2 cubes.
Steam each root veggie type separately until each is just fork tender. Start with 3 minutes of steaming. Once each is done, put them on a cookie tray so that they cool faster. AVOID doing them all together because they steam at different rates.
After the root veggies are steamed and cooled, put them in a large bowl and add the minced onions/salt along with pickles, pickle juice, olive oil, garlic, dill, and salt/pepper to taste.
Toss root veggies and seasonings thoroughly until combined and serve on a bed of lettuce.
Optional: add blue cheese dressing to each salad for a little extra!