A twist on an all time classic. It’s even vegan and filled with all the goodness of a rainbow of veggies. Bring along this ‘good-for-you’ version for your next potluck, picnic, or BBQ.
Ingredients:
1/4 cup chopped onion
1/4 cup balsamic vinegar
1/4 cup olive oil
1 1/2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, or to taste
2 medium Yukon gold potatoes, boiled, peeled, and chopped
3 medium beets, boiled, peeled, and chopped
2 medium parsnips (or carrots), minced
1 cup fresh green beans, briefly blanched, and chopped
1 cup fresh or frozen green peas (briefly blanched, if using fresh)
1 cup chopped fresh dill
Directions:
1) Puree onion and vinegar in a blender.
2) Then, on low speed, gradually add oil, salt and pepper.
3) In a separate large bowl, add all the vegetables and chopped dill.
4) Add vinaigrette to veggies, and toss.
5) Serve as a side or starter!
THE HEALTHY HAG 
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