Beetroot-Kidney Bean-Salad

I visited my auntie the other weekend and I have always loved her food. She from an Asian country and has a very special way of cooking and preparing food and I think it is just awesome. Everytime we visit with her and her family there would be the most delicious meals on the table combining ‘modern’ food issues such as low-fat, gluten-free or vegetarian and very traditional tastes, cooking methods or ingredients brought over from her home country.
This time I fell for a really yummy salad which I already re-made last week and which makes a really perfect office lunch. It is rich in vitamins and low in fat, it is of course gluten-free and satiable: Beetroot-Kidney Bean-Salad.

Here’s what you need for appr. 3 lunches:
– 1 large beetroot – cook unpeeled for about 45 – 60 min in water, then peel and dice
– 5 potatoes, cooked and diced – be careful they are not overcooked!
– 3 carrots, diced and cooked for about 7 mins – they should remain al dente!
– 3 pieces of green onion, sliced
– 1 small can of kidney beans, drained and washed
– 6 pieces of gerkins, diced
Dressing:
– olive oil, white wine vinegar and salt / pepper, freshly chopped parsley

The preparation is really easy once you have cooked the beetroot, potatoes and carrots. Of course you can do the cooking in advance, a day ahead or so and then assemble the salad later.
Add all ingredients to large saladbowl, whisk together the dressing and mix with the salad. Add extra salt and pepper to taste. And this is basically it. The salad keeps in the fridge for 2-3 days – but by then it will be gone anyway because it is so yummy. I hope you’ll like it as much as I did.