Beet and Potato Salad

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Ingredients

• 4 small roasted beets
• 2 boiled potatoes (medium or large dice)
• 2 boiled eggs (diced)
• ½ onion (raw or pickled)
• 1 tablespoon fresh parsley (chopped)
Pickle (optional)
• 100ml white vinegar
• 100ml water
• ½ tablespoon brown sugar
Dressing
• ¼ cup mayonnaise
• ½ tablespoon white or apple cider vinegar
• ¼ teaspoon garlic powder or 1 finely minced garlic
• ½ teaspoon Dijon or yellow mustard
• Salt (to taste)
• Cracked black pepper (to taste)

Instructions

1. To roast beets yourself, wash beets thoroughly and pat dry. Preheat oven to 200˚C. Season beets with salt and black pepper and wrap in aluminium foil. Bake for 50-60 minutes or until a fork goes through easily.
2. Bring salted water to a boil, peel and dice potatoes. Cooking in boiling water for about 10 minutes. Since potatoes vary and the cutting size impact cooking time. You need to taste to ensure that it is cooked through and also does not get overcooked. If you cut all the potatoes evenly, they will cook at the same rate.
3. If you want to pickle your onions quickly, add vinegar, water and sugar to a pan, heat till sugar is dissolved. Add the onions and put in the fridge till salad assembly.
4. To make salad dressing, combine all the dressing ingredients in a bowl. Mix thoroughly.
5. Assemble salad and refrigerate to time to serve. It should sit in the fridge for at least 30 minutes before serving to soak up the flavours.