Beet Egg Cold Salad

6 small beets skin on
5 small potatoes skin on
3 eggs
1 small onion
4 tbsp of olive oil

If you like a kick add 2 tbsp of wine vinegar, although best b4 is shortened to 48 hours refrigerated. I add it at the time of serving

Wash beets potatoes put in large pot with water add eggs.
Cook all together remove eggs after after 10 minutes, (put in a bowl with cold ice water) peel eggs remove yolk (to be crumbled last into salad), whites can be cut up small chunkie
cook potatoes and beets until knife can enter potatoes and beets easily ----do not over cook (potatoes come out next) peel cut into cube style and set aside.
Once beets cooked, peel, and cut into cubes
Slice a small onion in long thin strips
In a large bowl, combine beets, potatoes, egg whites, onions and toss real well with olive oil, salt and pepper.
Add yolk. Crumbling between fingers. Now toss lightly.
Refrigerate, best before 6 days


Serving Size: 12 large serving spoon

Number of Servings: 12

Recipe submitted by SparkPeople user NANCYSRUPOLO.