Ingredients Makes 4
|3⁄4 cup||finely diced potatoes, cooked and cooled (see Tips)||175 mL|
|3⁄4 cup||finely diced carrots, cooked and cooled||175 mL|
|3⁄4 cup||finely diced turnips, cooked and cooled||175 mL|
|1⁄2 cup||diced green beans, cooked and cooled||125 mL|
|1⁄2 cup||frozen small green peas, cooked and cooled||125 mL|
|1⁄3 cup||finely diced celery||75 mL|
|2 tsp||chopped sour pickles||10 mL|
|4 tsp||drained capers||20 mL|
|4 tsp||mayonnaise||20 mL|
|Salt and freshly ground black pepper|
|1||small beet, cooked, cooled and julienned (see Tips)||1|
- Preparation time: 45 minutes
- In a large bowl, combine potatoes, carrots, turnips, green beans, peas and celery. Add pickles and capers.
- Add mayonnaise and salt and pepper to taste. Mix together carefully.
- Arrange mixture on a plate in a dome or a circle. Place beets on top of salad.