4 small potatoes
2 small beets
1/2 lb. green beans
3 small dill pickles, diced
1/2 cup vegan mayonnaise
2 tablespoons lemon juice, fresh
2 tablespoons Dijon mustard
1/2 teaspoon salt or to taste
freshly ground pepper to taste
5 tablespoons olive oil, divided
Preheat oven to 400°F.
Wash, peel and dice potatoes into desired size. Toss with 2 tablespoons olive oil and roast in a large pan, fitted with parchment paper for approximately 50 minutes. Peel and dice beets. Toss with 2 tablespoons olive oil, add to the potatoes and roast for 40 minutes. Wash green beans and cut into thirds. Toss with remaining 1 tablespoon olive oil, add to the pan and roast for 15 minutes. Remove from oven and cool.
In a large bowl, whisk together mayonnaise, mustard, lemon juice, salt and pepper. Stir in roasted vegetables and dill pickles and coat evenly. Serve warm, at room temperature or chilled.
Note: The vegetables will be roasting at different lengths of time. The potatoes need 50 minutes, so do them first. Prepare the beets and add them 10 minutes later and then add the green beans 25 minutes after that.
This is a Russian version of our traditional potato salad.