Steps: |
| -Follow roasting procedure for beets. |
| -Bring a 2-qt. pot of water to a boil to blanch the potatoes and carrots. |
| -Bring another pot of water to a boil for the eggs. |
| -Place the cider vinaigrette in a bowl large enough to accommodate all of the vegetables. |
| -Blanch the carrots first. Once they can easily be pierced with a paring knife, place them in the vinaigrette. |
| -Blanch the potatoes the same water. Once they are done, place them into the vinaigrette. |
| -All of your vegetables should go into the vinaigrette warm to absorb the flavor. |
| -Once the beets are roasted, peel and dice. Place into the vinaigrette and toss with the other warm vegetables. |
| -Once the eggs are hard boiled, peel and quarter. Place on top of the warm vegetables, but do not mix in. |
| -Place the cucumbers, scallions and dill on top of the eggs in this order. Do no mix together. |
| -Sprinkle with a small amount of salt and pepper. You can add more after it is mixed. |
| -Now gently toss the salad just enough to mix evenly. |
| -Add more seasoning if desired. |
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