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
  • 2 medium sized beetsyellow, red or a combination
  • 8-10 small new potatoes
  • 1/2 red onionthinly sliced/shaved
  • 1/3cup parsleyroughly chopped
  • 1/4cup fresh lemon juice1/2 fresh lemon
  • 3tsp olive oil
  • salt
Instructions
  1. 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.
  2. 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!
  3. Rinse the cooked beets and potatoes with water, and peel. The beet peels should slip right off.
  4. Cut the potatoes and beets into thin slices. You can cut them into cubes also, if you prefer.
  5. In a large bowl, toss the sliced potatoes and beets with parsley, red onion, lemon juice, and olive oil. Use salt to taste.
  6. Chill for at least one hour in the refrigerator. The flavors intensify the longer it stays in the refrigerator. Enjoy!