This potato-beet salad is a very nourishing and satisfying meal made with fresh raw and steamed vegetables. You have the option of serving the cooked vegetables either warm or chilled, depending on the season or just your own preference. The hearty, starchy potatoes are combined with leafy and crispy vegetables, high in water and nutrients.
Ingredients
- 2 cups of leaf or head lettuce
- 1 cup spinach
- 1 small cucumber
- 1 beet
- 3 small redskins
Instructions
Cut the beet in half before steaming. The potatoes can remain whole if they are very small, otherwise cut in half. Steam the beets and potatoes together for about 20 minutes, or until they reach the desired tenderness. Cool the potatoes sufficiently to cut the into small cubes. Slice the beets. Assemble the salad, starting with the lettuce, spinach, potatoes, cucumbers and beets.
Dressing
- 1 clove garlic
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/4 tsp basil
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2 tbsp of mayo
- 1/3 cup lemon juice
- 2/3 cup exta virgin olive oil
Assemble in a large measuring cup and mix well with a small wisk. You can refrigerate what you don’t use — it will keep for a day or two.
