Beet and Potato Salad
Beet and Potato Salad
Ingredients:
3 potatoes
2 large beets
3 large carrots or (20 peeled baby carrots)
¼ sweet onion (finely chopped)
2 Persian cucumbers or other medium sized cucumbers (medium chopped)
20 little dill pickles or 3 large ones (medium chopped)
1 can of green peas (drained)
Seasoning:
Salt/Pepper
2-3 tbs Olive Oil or Vegetable Oil
Instructions:
Boil potatoes, beets and carrots until fork tender but not falling apart. Let vegetables cool off and remove the skin from beets, potatoes and carrots if using large carrots. Then chop them into uniform sized pieces. I use a vegetable chopper to save time and preserve uniformity. I use a smaller the vegetable chopper for pickles and cucumbers. Combine all the veggies together add salt, pepper and oil and gently toss, being mindful not to crush the peas. It can keep in the refrigerator for up to three days.
Health Benefits:
I've tried this salad without potatoes, and it turned out fantastic. This dish becomes a complete meal when you add diced chicken or pair it with smoked trout. The vibrant flavors come from a mix of fresh and boiled vegetables. Beets, rich in nitrates, can help lower blood pressure and have anti-inflammatory properties, plus they're packed with vitamins A, B, C, and K. The salad, made from a variety of root vegetables, is also a great source of fiber for gut health. Just a heads-up, the natural pigment in beets may give your urine a burgundy hue—nothing to worry about!
