Prep Time: About 30 minutes
6 to 8 medium
beets, scrubbed
1 small red
onion, peeled and finely diced, about ½ cup
2 large
russet potatoes, peeled and diced, about 3 cups
1 (12-ounce)
can red kidney beans, drained
1 tablespoon
sour cream
1 tablespoon
sunflower oil
1 teaspoon
coarse salt
1 teaspoon
coarse ground black pepper
1 tablespoon
chopped fresh parsley (optional)
In a large
pan of water, boil whole beets and potatoes, skin on, for about 20 minutes or
until soft. Remove to a platter, and peel the skin off both vegetables with a
knife. Chop beets and potatoes into small pieces and place in a large salad
bowl. Bring a pot of water to boil over medium high heat. Cook until soft,
about 6 to 8 minutes.
Add the kidney beans to the salad bowl.
Add the kidney beans to the salad bowl.
Peel and dice
the onion. Add it to the salad bowl. Mix in the sour cream and sun flower oil
and season to taste with salt and pepper. Garnish with parsley leaves.
Suggestion:
You can substitute canned beets in this recipe. For a better presentation,
choose a smaller salad bowl in order to tightly pack the salad; flip it over to
create a potato salad mold and garnish with parsley leaves.
No comments:
Post a Comment