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ROANOKE CHURCH

SEVENTH DAY ADVENTIST REFORM MOVEMENT

Beet Potato Salad

Prep Time:

Cook Time:

Total Time:

1 Hour

45 Minutes

1 Hour 45 Minutes

Ingredients

  • 3 lbs. of Russet potatoes,

  • 3 medium-size fresh beets, cooked

  • 1 small onion, chopped

  • 1 small bag frozen peas, steamed

  • Vegan mayonnaise

  • Garlic powder

  • Onion powder

  • Celery seeds (optional)

  • Salt

Preparation

Step 1

Steam potatoes with skins or until soft (30-45 minutes). Cool and peel them.


Step 2

In a large bowl, cut potatoes into cubes, salt to taste, garlic powder, onion powder, celery seeds, and juice of 1-2 lemons—also, one bag of steamed frozen peas (baby peas are best). Mix well.


Step 3

Separately, wash, peel, and boil 3 medium-size raw beets with skins about 30-45 min. Add enough water to beets that when they are done, some liquid remains.


Step 4

After they are cooled, cut into cubes and add ½ cup of lemon juice to the beets. Add potatoes, salt to taste, garlic powder, onion powder, and celery seeds (optional) and mix well.


Step 5

Mix in 1/2 cup vegan mayonnaise to make salad creamy. Serve completely cooled.

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