It's October. Fall is finally here, the leaves are changing color and the temperatures are cooler. It's also Breast Cancer Awareness month, with people everywhere wearing pink to show their support of cancer research and hope for a cure.
Pink isn't just showing up in clothing. Many baked goods are being "done up" with pink this month as well. I thought I should share my own pink recipe with you today. Made with beets, a fall specialty, this Pink Salad is as pretty as it is delicious!
Pink Harvest Salad:
3 raw Beets, peeled and diced into 1/3 in. cubes
6 Red Potatoes, scrubbed and diced into 1/2 in cubes (make sure the potato cubes are bigger than the beet cubes, measurements don't have to be exact)
3 Carrots, scrubbed and diced into 1/3 in. cubes.
Place all veggie cubes into a large saucepan. Cover with water and add a teaspoon of salt. Boil on medium heat for 20-30 minutes or until all veggies are done to a tender crisp state (time will depend on the heat of your stove and the size of your veggie cubes). Don't let them get too soft! Drain well.
Pour the salad cubes into a bowl and chill in the fridge for about 2 hours, or until cold.
Mix into chilled salad 1/4 cup of Mayonnaise, more or less to taste. You can skip the Mayo if you like and just use a bit of olive oil and apple cider vinegar, but I like the creamy pink sauce that comes from mixing the Mayo into this salad. So pretty! Garnish with parsley or anything that suits your fancy and serve.
Note: All measurements in this recipe are approximate. I almost never use written recipes, and actually learned to make this Pink Harvest Salad in Bolivia at a friend's house. You really can't flop with this recipe, just get started and it will be sure to taste good and please everyone (I know, 'cause I used to HATE beets!)
Enjoy, and have a wonderful Autumn!