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KIDNEY BEAN BEET SALAD

Prep Time30
Cook Time45 MINS
Serves2

Ingredients

Serves 2
  • 1 can Goode Dark Red Kidney Beans
  • 2 Large Beet Roots
  • 2 Large Carrots
  • 2 Potatoes
  • 1/2 cup Sauerkraut
  • 1/2 cup Pickled Cucumbers
  • 1/2 Onion
  • Olive Oil
  • Parsley
  • Salt and Pepper to taste

instructions

Step 1.

Peel beet roots and cut in half. Peel Carrots.

Step 2.

Place beets on aluminum foil, season with salt and pepper, drizzle with olive oil, wrap them and bake at 400F for 40-45 min. Repeat same with carrots

Step 3.

Wash potatoes, place them into a pot, add cold water. Bring it up to a boil, reduce heat to medium low and cook about 10-15 min depending on their size. Drain, let it cool and peel the potatoes.

Step 4.

Once all veggies are cooked, chop them into small cubes and add to a large bowl. Add sauerkraut, chopped pickles, red kidney beans, onions, parsley. Season with salt and pepper, add olive oil and mix it well.

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