Beet and potato salad

Here one of my favorite winter salads. For some reason I love this simple salad It might be the starchiness potatoes or the sweetness of the beet, but I really love this salad. My mom makes it in winter as a quick side, here it is more of an elaborate side, but still worth it in my opinion.

The reason why in Italy it is a quick side, is that in Italy you can buy pre-roasted red beets. They are sold pretty much at any supermarket or veggie store, but here they are not available. And roasting a beet is quite a feat. I found that it is not so much about the size of the beet, meaning small beets take almost as long as large beets to cook. For some reason large beets, the ones we use in Italy, start out much softer than smaller beets, so it doesn’t take much longer too cook them than the smaller ones.

The good news is that, although it takes long to roast a beet, it is not a difficult process, nor it requires much labor. So go ahead and try this salad!

Beet and potato salad

Ingredients

  • 1 large beet
  • 2 large potatoes
  • chive
  • salt
  • oil

Directions

  1. Wrap the potatoes and the beet in aluminum foil and place in a 415F oven until soft throughout. It takes abot 30 minutes for the potatoes, and almost 2 hours for the beet. Once your veggies are ready dice them uo and put in a bowl.
  2. Dress with chive, olive oil and salt. Be aggressive with the salt. I am not a salt person, but this dish really benefits from salt, trust me.
  3. Serve warm as a side.

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