//// Rustic Beetroot Christmas Salad // Or a Nourishing Salad for all Seasons


Salad is always part of our Christmas dinner. It's the kind of food that can bring simplicity and creativity at the same time. Don't you think so, too?! You can add all those ingredients you enjoy the most, season it, give it a good mix and just eat it. Isn't that GREAT!!!! So going back to this salad...growing up having Christmas on summer days when  plenty of freshness was needed (believe me! 'plenty of freshness' kind of 40C- 45C from where I come from) , salads were {and still are, because here in NZ, we celebrate Christmas in summer too!} the obvious and refreshing food to accompany various dishes.  Beets salad have been a favourite in my family,  and is also the favourite of many Argentinians too, most of us grow up eating  this kind of salad in Argentina. Particularly this combination with beets, potatoes, green beans and eggs. It's the sort of salad that I'm / we're never tired of eating.

So I'd only say that you have to give it a try, really! If you like all these vegetables, Iknow you'll love this salad combination. Why? Because is tremendously flavorful, + hearty, + colorful... (can I say pretty, too?! Ok, pretty)  and could complement (all those traditional and non so traditional Christmas dishes really well!) any meal. Serve it by it self as a nice- satisfying  lunch or as a nice-light- satisfying dinner with some toasted baguette or sourdough bread. Oh, yes... it's salad time. It's just a nourishing- simple salad for any season. Enjoy.



serves 4
6 mediums beets, cleaned
6 small potatoes, peeled and cut into halves
250 g / 8.8 oz. Green beans
3 hard boiled Eggs, cut into halves
Olive oil
Sea Salt to taste
Pepper to taste (optional)
Any Fresh Herb of your choice to garnish

Wash and scrub beetroots. (Leave the beets whole) Put whole beetroots in a saucepan and cover with water. Bring to a boil (reduce heat) and simmer for 1 - 2 hours or until they are fork tender. When ready take them hot and rub off the skin under cold water (rub gently using paper towels). Set aside.

In a separate saucepan add potatoes and green peas, cover with water. Bring to boil (reduce heat) and cook on medium heat for 20 to 25 minutes or until tender. Boil the eggs in a separate saucepan for 10 minutes.
In a large bowl toss together the beets, potatoes, peas and eggs, add oil, salt and pepper, garnish and serve (warm or cold).

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