Scrub all the veg (leave the skin on) and cover in a pot with water. Start the eggs in a separate pot. I boil the eggs for about 8 minutes then run under cold water (make a couple extra to use later).
Boil the veg for about 20 minutes, then check for doneness with a fork. If you can pierce easily it's done. The beets may take a little longer than the taters and carrots.
Remove the cooked veg with a slotted spoon and let cool.
The skin sometimes peels easy with just a little rub of your fingers. You will have nice pink hands.
Sometimes a paring knife works better for peeling. Don't worry, you will still turn pink. Chop everything into bite size pieces.
Toss it up in a bowl.
Don't forget the good stuff. Pickles, eggs and mayo. If you wanna go vegan, skip the egg and use vegannaise instead of mayo.
Mix it all together with a little salt, pepper and fresh herbs if you've got em. Starting to get pretty.
Cover and chill.
Eat it up on some arugula, or however you like.
- 3.0 Small beets
- 3.0 Carrots
- 6.0 Red potatoes
- 2.0 Eggs
- 3.0 Pickle spear
- 0.0c Mayo
Chagrin Falls, OH