Salade Russe Russian Salad

Preparation

1. Roast the beets.
2. When they are cool enough to handle, peel the beets and cut into ⅜-in. (0.75-cm) dice.
3. Toss with 1 fl oz (30 mL) vinaigrette.
4. Peel the carrots, cut into ⅜-in. (0.75-cm) dice, blanch