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A Very Pink Salad

Posted by Didi Gorman on

Our salad today is a variation on a potato salad with two main ingredients: potatoes and beets.

The beets will color everything they touch with a pink hue, and I mean everything! This is really not the time to show off your new white silk blouse which cost you an arm and a leg. Time to put that apron of yours to use too.

I promised myself I won’t call this salad pinkalicious, so there, I don’t. Here’s therefore, the recipe for this very pinkadoteus salad.

Steaming diced potatoes: about 20 minutes
Steaming diced beets: 50-55 minutes
Assembling: 10 minutes
Serves: 6-7

You will need:
3 steamed or cooked beets, diced
3 steamed or cooked potatoes, diced
2 boiled eggs, diced
1 small fresh cucumber, diced small
1-2 pickled cucumbers, diced small
34 cup Granny Smith apple, diced small
Optional: 13 onion, chopped

For the Vinaigrette:
34 cup plain kefir / plain yogurt / buttermilk
Apple cider vinegar to taste
Extra virgin olive oil to taste
Mustard to taste
Salt to taste
Freshly ground black pepper to taste

Special equipment: steamer basket

How to make it:
1. Combine all ingredients and vinaigrette in a bowl.
2. Mix with a spoon until well combined.
3. Refrigerate for an hour to let flavors set.

I love the earthy flavor of root vegetables, and I find the apple adds a juicy pleasant tartness and sweetness.

Enjoy your salad, and I will take this opportunity to wish you a lovely weekend,

Wise Choice Market