February 12, 2012
Pink Potato Salad with Beets and Cheese
I used pickled beets, canned potatoes, raspberry vinegar, fresh ground salt and pepper, dried basil and queso fresco for the cheese. You could easily substitute fresh beets, feta or fresh mozzerella or paneer, fresh basil in the summer and apple cider or balsamic vinegar. Red onions, fresh or cooked would work too. This would be a good use for leftover beet pickle juice as well.
I would recommend this as a travel/to-go food...but only if using golden beets or not wearing white. ;)
See Ya In The Gumbo
Gluten Free Wednesday