fiteatrest 
I grew up eating lots of root veggies plentiful in my hometown’s cold climate. This beet salad recipe is the epitome of it - it has a perfect blend of soft comfort food with surprising crunch and saltiness of the pickles and onions. I add balsamic vinegar to bring out the sweetness of the beets. Beets are a superfood in my book. They are super high in fiber, great for digestion. They help control your blood pressure and improve athletic performance with a good dose of nitrates that widen your blood vessels. Potassium and magnesium are also beneficial for lowering blood pressure. Finally, they help fight inflammation - that bright red color is a sign they are rich in phytonutrients - lots of anti-oxidants. But I don’t like them for the benefits, I love the taste which brings me straight back to my childhood days.
Ingredients
Serves 6
- 2-3 red beets
- 1-2 large russet potatoes
- 2-3 large carrots
- ¼ white or red onion
- 1-2 pickles
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp coarse salt
- 1 tsp ground pepper
CLICK TO WATCH THE RECIPE MAKING ON MY YouTube CHANNEL.
Directions
1. Boil the root vegetables in one pot - beets, carrots and potatoes. Salt and cover with a lid once boiling, reduce to medium, to cook faster. Don’t worry if other vegetables turn slightly red from the beets - that’s your salad color.
2. Rinse, let cool and peel. See my secret to peeling beets clean in the video above.
3. Chop all your root veggies in ¼ inch cubes.
4. Chop the onion and pickles small, add to the salad.
5. Add salt, pepper, olive oil and balsamic vinegar and stir gently. Enjoy! Keep in mind, this salad will taste better on day 2, as the flavors mingle.
