Recipe for 4
2 large potatoes
1 large onion, thinly chopped
1 cup parsley, finely chooped
1 tablespoon red wine vinegar
2 cloves garlic, finely chopped
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Wash the potatoes and beets. Cut the top and bottom part of the beetroot. Fill a large pot with water and place in the beetroot and potatoes. Place the pot over medium heat and let it boil. Boil for about 1 hour and check whether the potatoes and beets are cooked by inserting a skewer. If it comes out easily then is done.
When potatoes and beets are cooked, drain the water from the pot and let cool completely.
Peel the potatoes and beets, cut into cubes and place in large salad bowl. Add onion, parsley, garlic, vinegar, olive oil, salt and pepper. Toss all ingredients together to combine. Cover the bowl and refrigerate for 1 hour.
Serve your beetroot salad with tahini and red wine. Enjoy!