Potato and Beet Salad with Navy Beans

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Photo courtesy of and recipe adapted from Naturally Ella

Hungry?

This isn’t a recipe blog, but sometimes I just have to share something great! Since I’m a vegetarian eating mostly vegan, plus my recent hospital stay and admonition to eat more high fiber foods, and my husband enjoying loaded summer salads for dinner, this recipe was promising. The recipe I used is here.

I made a lot of changes due to what was available. I couldn’t find white or yellow beets. Red ones were discouraged for how they’d look in this recipe. So I swapped in a can of artichoke bottoms in water, cut up and roasted with the potatoes. My dill, bought two weeks ago, went bad so I used dried dill. I didn’t feel like spending the money for shallots when I still had half a bag of small boiling onions, so I used some of those instead. They were great! I didn’t have champagne vinegar and probably wouldn’t buy it, so I swapped in some light red wine vinegar. I would have used my Bragg’s apple cider vinegar but it’s getting low and the mother is pretty thick. Time to buy a new bottle!

This was so good it was all we had for dinner, served with a crusty, seeded whole grain bread and some organic extra virgin olive oil for dipping. The only thing I’d do differently next time would be to add roasted pine nuts.

Bon Appetít!

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5 thoughts on “Potato and Beet Salad with Navy Beans

    • Thanks, Sandy. It wasn’t that hard to make either. The longest time was heating the oven and letting the veggies roast for about 35 minutes. I hope you try it. Let me know if you do!

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