Beet, Potato, Carrot, Pickle and Apple Salad

• 2 medium beets
• 5 tablespoons olive oil
• Salt to taste
• 2 small (not tiny) potatoes
• 1 large carrot, peeled
• 2 tablespoons red or white wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Dash of sugar
• Freshly ground pepper to taste
• 1 large pickle, diced
• 1 tart green apple, diced
• 2 hard-boiled eggs, peeled and roughly chopped
• 1 tablespoon chopped fresh dill

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
2. Cut off the tops of the beets, scrub them, and place them on the baking sheet.
3. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour.
4. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
5. Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes.
6. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes.
7. Cook the carrot for about 5 minutes in that same boiling salted water.
8. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
9. Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl.
10. Stream in the remaining 4 tablespoons olive oil.
11. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs.
12. Stir until everything is just coated with the vinaigrette.
13. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

beets, olive oil, salt, potatoes, carrot, red, clove garlic, mustard, sugar, freshly ground pepper, pickle, green apple, eggs, dill

Taken from cooking.nytimes.com/recipes/1015142 (may not work)