Recipes
PROVISION AND BEET SALAD – Myron B
Joel whips up a vegan friendly twist on the Christmas Potato Salad for Myron B.
Ingredients
1 bunch greenfigs, boiled and peeled
2 large sweet potatoes, cooked and peeled
2 medium beets, boiled or roasted
1 sweet pepper, diced
1 can whole kernel corn, drained
Vinaigrette:
2 tbsp mustard
2 garlic cloves, minced
Juice of 1 lime
2 oz red wine vinegar
2 – 3 blades shadon beni, finely chopped
½ tsp all purpose seasoning
Salt and black pepper
¾ cup olive oil
½ tsp red pepper flakes
Directions
- Slice the greenfigs into 1 – inch slices and place in a large bowl.
- Cut the sweet potatoes into small chunks and add to the greenfigs. Peel the beets and dice. Add to the provisions. Add the sweet peppers and corn. Mix well.
- Make the vinaigrette. In a small bowl, mix together all the ingredients except the olive oil. Using a whisk, vigorously whisk in the olive oil until well blended. Taste and adjust seasoning if necessary.
- Pour half of the dressing over the provision mixture and mix well. Add more if necessary. Serve.
