Potato and Beet Salad Recipe

Serves 4

4 beets
4 potatoes, peeled and cut into chunks
1 small red onion, finely chopped
Olive oil
Balsamic vinegar
1 tbsp fresh parsley, chopped
2 small dill pickles, finely chopped
Salt and pepper

In a large saucepan, bring water to a boil and cook the beets until almost tender – about 30 minutes. Remove the beets (while keeping the liquid), peel and cut into bite-size chunks. Place the beets, potatoes and onion into the liquid and boil for a further 10 minutes. Remove the saucepan from the heat and allow to stand for a few minutes. Remove the vegetables and transfer them into a bowl. Then add some olive oil and balsamic vinegar. Mix in the dill pickles and season with salt and pepper. Sprinkle with parsley and enjoy!

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