Hooray for blog friends who anticipate my refrigerator's contents! When Allysia posted this Potato-Beet salad recipe the other day, I was stoked because I had randomly snatched up two potatoes at the Farmer's market and G and I had a beet leftover from our weekly salad. I always have pretty everything else on hand, too, minus the dill (and the veganaise, which I don't like and didn't include in the recipe. I didn't want to mess with the flavors but, having tasted the salad, I think some mustard would be a good substitute.)
I made it last night and had it sit in the fridge so I could eat it for lunch today.
(over hidden tempeh, with carrot and celery sticks for later.)
Pretty, no? It was tasty too! I added extra lemon juice and olives because I love the acidic bite, which was nicely tempered with the fresh dill. It reminds me of a potato salad that my mom makes with pickle juice, but this is nicely sweet with the roasted beet. I also love how seasonal this is - relying on winter roots, but ushering in spring with the fresh, green dill and bright pink color.
Yay, thanks, Allysia! Greg despises dill so I get to finish this up tomorrow. In the meantime, what should I do with the rest of the huge bunch??