This colorful and delicious combination of vegetables has been one of my favorite salads ever since my Ecuadorian mother-in-law first introduced it to us. I have adapted it slightly to better suit our family’s tastes. My mother-in-law omits the onion and uses lemon juice instead of vegan mayonnaise-type spread to dress the salad. (A combination of both was used for the nutrition summary). When time allows, I also like to marinate the cubed beets in a mixture of one-quarter cup liquid drained from the beets, three tablespoons agave nectar, or one-quarter cup natural white sugar, and one-quarter cup lemon juice or vinegar which have been boiled together until the sugar dissolves, then refrigerated overnight.
This salad is prettiest if the vegetables are not combined until shortly before the salad is served; otherwise, the beets color the other vegetables.
Yield: 6 cups; 12 (1/2 cup) servings
4 medium waxy-type potatoes (round whites or Yukon gold – not russets), unpeeled
4 whole carrots, well scrubbed or peeled
2 cups fresh or frozen green peas
1 (15-ounce) can whole beets, drained (reserve 1/4 cup liquid)
1 small yellow onion
1/2 cup Vegenaise* or 4 teaspoons lemon juice (which is more authentic)!
1 teaspoon salt (or to taste)
Curly-edged dark green or red leaf lettuce (optional)
In a large medium saucepan, cover the potatoes and carrots with water, bring to a boil over high heat, then reduce the heat to medium-low, cover and boil gently until the potatoes are tender.
When the potatoes and carrots are nearly done, in a separate small saucepan, cook the peas in small amount of water over medium-high heat just until tender.
Peel the potatoes.
Cut the potatoes, carrots, and beets into 1/2-inch cubes, placing them in a large mixing bowl.
Drain the cooked peas and add to the other vegetables in the mixing bowl.
Chop and add the onions.
Gently fold in the vegan mayonnaise-type spread or lemon juice, and salt until well combined.
If desired, to serve, line a serving bowl with lettuce, allowing the edges to extend slightly beyond the edges of the bowl, then fill with the salad.
Source: Adapted from Amazing Meals (Vol. 2) by LuAnn Bermeo, printed by Lithotech, copyright 2007.