Make a Beet and Potato Salad with a Twist

Beet and Potato Salad

This recipe is my take on the Russian version of potato salad. The wonderful deep-purple color of beets signifies the presence of helpful betalains, which are phytonutrients that support your body’s detoxification systems. Beets are also a great source of folate and fiber. Potatoes are a good source of vitamin B6 and vitamin-C.

Serve 6

Ingredients

6 medium red beets, skin on 8 quartered small white potatoes
1⁄4 lb. diced carrots
1⁄4 lb. diced string beans
1 cup white wine vinegar
1⁄4 cup sugar
2 tsp. kosher salt
1⁄4 tsp. white pepper
1 seeded, peeled, and diced cucumber
2 cups olive oil mayonnaise
Chopped hard-boiled eggs as garnish
Sliced green olives as garnish

Procedures

1. Boil the beets in a large pot of salted water until tender, about 20–30 minutes. Drain, peel, and cut half the beets into 1⁄4-inch cubes. Set aside. Cut remaining beets crosswise into slices and reserve for garnish.
2. Separately, boil the potatoes in a large pot of salted water until tender, about 20 minutes. Drain and place in a large bowl. Set aside
3. Blanch the carrots and string beans in boiling salted water until crunchy and still colorful, about 3–5 minutes. Drain and plunge the vegetables into cold water to halt the cooking process and preserve the bright colors of the vegetables. Set aside.
4. To make the marinade, mix together the vinegar, sugar, salt, and pepper in a medium bowl.
5. Add the blanched carrots, string beans, cucumber, and three-quarters of the marinade to the potatoes and toss well. In a separate bowl, toss the cubed beets with the remaining marinade. Let everything stand for 20 minutes.
6. Drain the vegetables and potatoes and discard the marinade. Add the mayonnaise and stir to combine. Drain the beets.
7. To assemble, arrange beet slices on salad plates. Top with a ring of potato-vegetable mixture and cubed beets. Garnish with chopped eggs and olive slices.

FOODTRIENTS
Carotenoids
Fiber
Oleocanthal
Potassium
Vitamin C