Russian Cookbook

2 medium beetroots, boiled, peeled, diced
4 medium potatoes, boiled, peeled, diced
3 pickled cucumbers, diced
2 ea carrots boiled, peeled, diced
½ can peas, drained
¼ medium onion, chopped
5 tablespoons canola (sunflower, soybean) oil
1 teaspoon Dijon mustard
Salt and pepper, to taste

Peel and cut vegetables when they are cool enough. Combine beetroots, potatoes, cucumbers, carrot, pears and onion in a large bowl.

Whisk oil and mustard in a small bowl. Add dressing to the vegetables and mix everything gently.

Add salt and pepper.

Refrigerate for 15-25 minutes before serving.