This post has nothing to do with Daiya. Sadly, I don't even have any bread on which to make some grilled Daiya cheese sandwiches. What this post does involve is delicious food that's incredibly cheap to make. Save for the Vegenaise. I just couldn't resist. What kind of life is a life without Vegenaise?
But hey, with cheap staples like potatoes and beets in my life, it's hard to complain.
Potato Beet Salad
The olives are very, very important in this potato beet salad, adding awesome little bursts of salty flavor. If you're against olives for some crazy reason, use another potent condiment like sauerkraut or even pickles.
Ingredients:
Makes 4 large side servings
4 smallish potatoes
2 large beets
1/2 cup chopped green olives
1/4 cup fresh dill, minced
1/4 cup Vegenaise (or other vegan mayo)
2 tablespoons minced onion
1 tablespoon fresh lemon juice
1 teaspoon agave or sugar
1/4 teaspoon salt (if not using Vegenaise, add more)
Directions:
1. Cook the beets and potatoes either by boiling or by baking them in the oven. To boil, just toss 'em in some boiling water until they're fork-tender (the beets will take at least twice as long as the potatoes). To bake, crank up the oven to 400 F, wash the beets and wrap them individually in foil. Stab the potatoes several times with a fork and place 'em all on a baking sheet. The potatoes take about 30 minutes, and the beets about 60, but always do the fork test. Whether you've boiled or baked the veggies, plunge them in cold water. When they've cooled, peel the beets.
2. Chop the beets and potatoes into bite-sized pieces. Add them to a large bowl along with the olives, dill, Vegenaise, onion, lemon juice, agave, and salt and stir well. Let it chill in the fridge before serving. Enjoy!
