Salatat Bangar wa Batatis (Golden Beet and Potato Salad)
Prep Time
10minutes
Cook Time
Passive Time
30minutes
1hour
Prep Time
10minutes
Cook Time
Passive Time
30minutes
1hour
Ingredients
2medium sized beetsyellow, red or a combination
8-10small new potatoes
1/2red onionthinly sliced/shaved
1/3cupparsleyroughly chopped
1/4cupfresh lemon juice1/2 fresh lemon
3tspolive oil
salt
Instructions
Remove the greens from the beets. In a small pot, boil the beets (with the skin on) for approximately 20- 30 minutes – until fork tender. You can also roast in a 375 degree oven for approximately 20 minutes.
In a separate pot, boil the potatoes for approximately 20 – 30 minutes, until fork tender. You need to keep them separate otherwise your potatoes will turn whatever color your beets are!
Rinse the cooked beets and potatoes with water, and peel. The beet peels should slip right off.
Cut the potatoes and beets into thin slices. You can cut them into cubes also, if you prefer.
In a large bowl, toss the sliced potatoes and beets with parsley, red onion, lemon juice, and olive oil. Use salt to taste.
Chill for at least one hour in the refrigerator. The flavors intensify the longer it stays in the refrigerator. Enjoy!