Based off of my grandmother’s recipe. It didn’t taste exactly the same, but was still yummy and satisfying. (I’m trying to eat more vegetables.)
The amount that you will get depends on how much of the ingredients you include. I’m sorry. I didn’t measure any of these, but the exact measurements don’t matter so much (I think, anyway).
- 2 fresh beets, diced (Or, you can a can or two of pickled or other canned beets, the equivalent would be about 2-4 cups, I think. Hm…not sure. Grandma uses canned/pickled beets.)
- about 1-2 cups of green beans (If I recall correctly, I used green beans that had been garden-fresh, boiled for a few minutes, and frozen while still crisp. I think grandma uses canned, so it will be about 1 can.)
- 1 carrot, peeled and shredded (or diced and boiled a little) (You can also use frozen or canned.)
- about 1/2-1 cup of peas (I think grandma uses canned. You can also substitute a mix of peas and carrots for the separate peas and carrot, using 1-2 cups or even just 1 cup if you prefer.)
- 1/2 medium (or 1 whole small) onion, peeled and sliced thin
- 1/4+ cup of mayo/vegan mayo (recommended: homemade, vinegar free vegan mayo)
- If using fresh beets, boil the beets in just enough water to cover them. You may need to add more water. This took at least around 20 minutes (maybe around 40) on medium heat. Cook them to desired softness. Mine were at little al dente. Check them every 10 minutes. Drain them when finished. You can save the juice (it’s nutritious) to drink or use in soup or some other creation later. Freeze it if you don’t plan to use it for a long while. Do not rinse the beets.
- Drain and rinse all canned vegetables (if using) and/or carrot (if boiled).
- Mix all vegetables together.
- Mix in mayo. If you used the smallest measurements in this recipe, start with 1/4 a cup and add more as needed.
- Add salt (to taste).
- Chill and store in the refrigerator until you are ready to eat it.