Beet "Vinegret" Salad
When you think salad what are you thinking first? Lettuce? There are so many wonderful summer salads to make from seasonal veggies. Some families will also add sauerkraut to the vinegret. Traditionally this salad is made with potatoes, however for this recipe we decided to make it with cannellini or white northern beans instead to make it nightshade free. You can cheat a bit and use refrigerated pre-cooked beets from Friedrich's Market. Food has a way of making people nostalgic and I love using it as my own personal time machine right back to my childhood.
WHAT’S IN A VINEGRET SALAD?
1.5 cup diced pickles (3-4)
1.5 cup diced boiled carrots (3-6)
3-4 diced boiled beets
1 can cannellini beans 1 can. rinsed and drained
dill for garnish
6 tbsp extra virgin olive oil
salt/pepper to taste
How to make vinegret
If using fresh beets start by adding the unpeeled beets to a pot of water, making sure they are completely covered. Bring to a boil, reduce heat and simmer until beets are cooked through and soft when pierced with a fork. This will take about an hour.
Repeat the same process for the carrots and potatoes (if using). The carrots and potatoes will only take 15-20 minutes to cook. Make sure not to overcook them or the salad will be mushy. You want the veggies to be slightly soft but not too soft.
Cool the veggies and peel them when cold enough to handle. The peels should slip right off.
Dice the veggies and pickles so that everything is the same size. Combine everything together. Can be stored in the fridge for 4-5 days.