1 lg Beet; W/Skin, Stemmed * OR
16 oz Beets; Drained And Cut Into
-1/2-Inch Dice, 1 Can
3 md Boiling Potatoes; Peeled
2 md Carrots; Peeled
1/4 c  Onion; Chopped
3 md Dill Pickles; Cut Into 1/2
--Inch Dice
8 1/2 oz Peas; Drained, 1 Can
1/4 c  Scallions; Chopped (Green
-Onions Will Do)
1/4 c  Fresh Dill; Finely Chopped
Salt And Freshly Ground
-Black Pepper; To Taste

-DRESSING –
1 ts Dry Mustard
1/2 ts Sugar
3 tb Red Wine Vinegar
1/3 c Sunflower Or Corn Oil
Salt And Freshly Ground
-Black Pepper; To Taste

* Beet should be washed and dried.

If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the
beet in aluminum foil and bake until tender, about 1 1/4 hours. When the
beet is cool enough to handle, peel it and cut into 1/2-inch dice.
Meanwhile, cook the potatoes in lightly salted boiling water for 10
minutes. Add the carrots and cook until the vegetables are tender, but not
mushy, about 10 minutes more. Let cool until easy to handle, then cut the
vegetables into 1/2-inch dice. In a large salad bowl, combine the
potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season
with salt and pepper and toss gently, taking care not to crush the
vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar
together. Whisk in the oil and season with salt and pepper. Toss the salad
with the dressing and tasting to correct the seasoning. Cover and
refrigerate for at least 30 minutes before serving.

Makes 4 generous servings.