Spicy Beet Potato Salad Bowls
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Blender
- Food processor
- Microwave
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Spoon
Ingredients
- 4–6 red potatoes, sliced and chopped
- 2 tablespoons (30 ml) veggie broth or water
- Tuscanini Fine Sea Salt or kosher salt, to taste
- pepper, to taste
- 2 cups (240 grams) beets, sliced and cooked (or use Gefen Organic Beets and skip the cooking)
- 3 tablespoons (45 ml) Gefen Olive Oil, divided, plus more for topping
- 1 teaspoon minced garlic
- 2 green onions or 1/4 – 1/2 cup (40–50 grams) chopped red onions
- 1/2 teaspoon smoked paprika or cayenne
- 3–4 tablespoons (45-60 ml) Gefen Almond Milk or coconut milk or cream
- 1/2 lemon, juiced
- 1 jalapeño, plus extra for topping
- handful of roasted, salted or smoked almonds, crushed
- lemon slices
- cilantro
- Vegan cheese or sour cream [Ed. note: Omit vegan cheese for Passover]
- tabasco
