
6 beets - peeled and halved - adjust more or less depending on how many it is serving. Another note - beets must be peeled - unlike other root veggies there is something about the peel that can impart an nasty dirt flavour to the beet.
6 nugget potatoes, boiled and sliced - bought a mix from Superstore of Yukon, Purple and White - but a substitution of a large Yukon would work too
1/2 red onion diced
1/2 cucumber sliced
1T to 1/2 cup chopped fresh dill
1tsp to 2T chopped fresh mint
2T chopped fresh chives - optional
1 large can chickpeas - drained and rinsed
salt, pepper, canola and apple cider vinegar to taste
Roast or boil the beets until they are softer - they'll still be firm, but they'll give a little - about 20-30 minutes at 400. Add to warm sliced potatoes and the remaining ingredients - add a splash of canola (approx 2 tsp) and 2T vinegar - I like my salads with lots of vinegar, but that's your choice, and season to taste.
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