Summer Beet salad recipe
Perfect for summer heat and a nice side to any beef or chicken dish, this beet concoction is easy to make and full of vitamins.
Serves 4
Ingredients:
- 2 medium beets
- 2 medium potatoes
- 2 medium carrots
- 2 small pickles
- 1 small onion
- Olive oil
- 1 tsp sugar
- A generous pinch of coarse salt
Directions:
1. Fill a large pot with water, set to a boil. Add beets, potatoes and carrots and cover. Cook until done: once the water boils, add salt and keep the lid slightly open, reduce the heat to low. Cook for about 20 minutes after that. Once you are able to get a knife to go in and out easily of each vegetable, they are done. Do not overcook.
2. Cool the vegetables for about 10 minutes.
3. In the meantime, fine chop the onion and pickles.
4. Peel beets, potatoes and carrots and chop into ½ pieces, add to the onion/pickle bowl.
5. Generously season with coarse salt and a teaspoon of sugar, then add about 3 tbsp of olive oil. Mix well.
Depending on your taste, you may also add a bit of red-wine vinegar to add acidity to the play of salt-sugar flavors.
