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I love this beet potato salad as a full meal in itself. Why? Because you just can’t beat this flavor combo or the health benefits! Did you know that beets are actually healing foods? They are naturally high in anti-inflammatory properties, antioxidants, vitamins and minerals.
4–6 red potatoes, sliced and chopped
2 tablespoons (30 ml) veggie broth or water
Tuscanini Fine Sea Salt or kosher salt, to taste
pepper, to taste
2 cups (240 grams) beets, sliced and cooked (or use Gefen Organic Beets and skip the cooking)
3 tablespoons (45 ml) Gefen Olive Oil, divided, plus more for topping
1 teaspoon minced garlic
2 green onions or 1/4 – 1/2 cup (40–50 grams) chopped red onions
1/2 teaspoon smoked paprika or cayenne
3–4 tablespoons (45-60 ml) Gefen Almond Milk or coconut milk or cream
1/2 lemon, juiced
1 jalapeño, plus extra for topping
handful of roasted, salted or smoked almonds, crushed
lemon slices
cilantro
Vegan cheese or sour cream [Ed. note: Omit vegan cheese for Passover]
tabasco
In a microwave-safe bowl, combine the red potatoes with the broth. Microwave for six minutes until tender, but not overcooked. Pulse the potatoes in a blender or finely chop, then add a pinch of salt and pepper. Set aside in a large bowl.
In a blender or food processor, combine the beets, two tablespoons (30 ml) of olive oil, garlic, salt, pepper, green onions, paprika, almond milk and lemon juice. Blend until mixed but still chunky. Scrape the sides and pulse again. Taste and season with more salt and pepper if needed.
Add the beet mixture to the potatoes, mixing well. Add the chopped jalapeño and an additional one tablespoon (15 ml) of oil. Season with additional paprika, if desired.
Divide into two to three separate bowls. Top with the extra jalapeño slices, crushed smoked nuts, lemon slices and cilantro. Add the vegan cheese, season with salt and pepper, and drizzle with olive oil and Tabasco.
Reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter, Page Street Publishing Co. 2018. Photo credit: Lindsay Cotter.
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