Categories: Sauces, Vegetables, Salads, Russian 
      Yield: 4 servings 
  
      1 lg Beet; W/Skin, Stemmed * OR               --Inch Dice 
     16 oz Beets; Drained And Cut Into     8 1/2 oz Peas; Drained, 1 Can 
           -1/2-Inch Dice, 1 Can             1/4 c  Scallions; Chopped (Green 
      3 md Boiling Potatoes; Peeled                 -Onions Will Do) 
      2 md Carrots; Peeled                   1/4 c  Fresh Dill; Finely Chopped 
    1/4 c  Onion; Chopped                           Salt And Freshly Ground 
      3 md Dill Pickles; Cut Into 1/2               -Black Pepper; To Taste 
 
----------------------------------DRESSING---------------------------------- 
      1 ts Dry Mustard                       1/3 c  Sunflower Or Corn Oil 
    1/2 ts Sugar                                    Salt And Freshly Ground 
      3 tb Red Wine Vinegar                         -Black Pepper; To Taste 
  
  *  Beet should be washed and dried. 
   
  If you are using a fresh beet, preheat the oven to 375 Degrees F.  Wrap the 
  beet in aluminum foil and bake until tender, about 1 1/4 hours.  When the 
  beet is cool enough to handle, peel it and cut into 1/2-inch dice. 
  Meanwhile, cook the potatoes in lightly salted boiling water for 10 
  minutes.  Add the carrots and cook until the vegetables are tender, but not 
  mushy, about 10 minutes more.  Let cool until easy to handle, then cut the 
  vegetables into 1/2-inch dice.  In a large salad bowl, combine the 
  potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season 
  with salt and pepper and toss gently, taking care not to crush the 
  vegetables.  In a small bowl, whisk the dry mustard, sugar and vinegar 
  together.  Whisk in the oil and season with salt and pepper.  Toss the 
  salad with the dressing and tasting to correct the seasoning.  Cover and 
  refrigerate for at least 30 minutes before serving. 
   
  Makes 4 generous servings.