Sometimes simple, spontaneous dishes are the best! Especially when you’ve got an abundance of fresh garden produce to work with. Threw together a salad for a potluck tonight, inspired by the pizza night leftovers filling the fridge. Unique flavor that can quickly grow addictive… I can’t get enough of capers!
Beet Potato Salad
Beets, peeled and cubed
Potatoes, cut into cubes
A few spoonfuls of veganaise (mayo works too)
A few teaspoons lemon juice, to taste
1-2 spoonfuls capers
Sprinkle of cayenne or chili powder (optional)
Salt and pepper, to taste (remember the capers are already salty)
Coat beets and potatoes in oil and roast at 350ºF for 25-45 minutes, until tender and slightly crispy. Since the beets generally take longer to cook, bake them in separate pans, give the beets a head start, or cut the beets into smaller cubes. Alternately, the beets can be boiled whole, then peeled and cubed. Let cool, then mix with remaining ingredients and adjust to taste. Enjoy!