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Gourmet Potato and Beet Salad
150 Vegan Favorites, Jay Solomon
A bright red potato salad flavored with vinegar, mustard, horseradish and dill.
4 or 5 medium beets, scrubbed
470 ml2 cups diced Yukon or other potato
30 ml2 T. canola oil
30 ml2 T. apple cider vinegar
15 ml1 T. prepared horseradish
15 ml1 T. Dijon mustard
30 ml2 T. chopped fresh dill or parsley
2 ml1/2 tsp. black pepper
2 ml1/2 tsp. salt
2 stalks celery, diced
1 medium red onion, finely chopped
3 to 4 T. sunflower seeds
Preheat the oven to 400 degrees F.
Wrap the beets in foil and place on a baking pan. Roast until tender, about 50-60 minutes. Remove from oven, let cool, slip off the skins and chop coarsely.
In a medium saucepan, place the diced potato in boiling water to cover. Cook over medium-high heat until tender, about 15 minutes. Drain and cool under cold running water.
In a mixing bowl, whisk together the oil, vinegar, horseradish, mustard, dill, pepper and salt. Add the beets, potatoes, celery, onion, and sunflower seeds and mix. Chill for at least one hour before serving.