Fannytas beetroot salad

Ingredients for 4 servings:

• 520 g sliced ​​beetroot, from the jar, reserving the juice
• 5 large jacket potatoes
• 0.26 kg kidney beans
• 1 m.-sized onion(s)
• 5 radishes, sliced
• 2 spring onions, only the green part
• 125 g cherry tomatoes, sliced
• 1 pinch of parsley
• 2 pinches of salt
• 1 pinch(s) of cayenne pepper
• some lemon juice, freshly squeezed
• 3 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

simple, quick and vegan

Drain the beetroot slices and kidney beans in a sieve, reserving any remaining beetroot juice from the jar. All ingredients can be added gradually to the salad bowl. First, boil the potatoes in their jackets, then rinse and peel them. While the potatoes are cooking, slice the cherry tomatoes, onions, and radishes and add them to the salad bowl. Halve the beetroot slices (if necessary) and add them to the bowl with the kidney beans. Finely chop the green part of the spring onions and add them to the salad bowl with some parsley. Roughly dice the peeled potatoes and add them to the bowl. Mix the beetroot juice with sunflower oil and a little salt. Season to taste with a little cayenne pepper. Then add enough beetroot juice to the salad to make it nice and moist. Mix the ingredients together and season with salt, pepper, and a little lemon juice if desired. Let the salad rest for a while before serving, allowing it to develop its full flavor. The salad pairs well with grilled food.