The beets turn everything, including the cracks in my fingers, varying shades of reddish-purple. But the flavors stand on their own, and the bits of raw onion are a delicious counterpart to the baked and boiled vegetables.
- Since you’ll be baking the beets whole, just make sure your beets and potatoes are the same weight before cooking.
- In Extending the Table, this is a variation of the Belizean Potato Salad. The Red Salad is served on Christmas Eve and other special occasions in the Dominican Republic.
- 2 c. beets
- 2 eggs
- 2 c. potatoes, peeled and diced
- 1 c. carrots, peeled and diced
- ½ c. onion, diced
- 1 c. mayonnaise (or slightly less)
- salt and pepper to taste
Preheat oven to 400ºF. Wash the beets well. Wrap them individually in foil and place them on a baking sheet or roasting pan. Cook, undisturbed, for 45 minutes to 1½ hours, until a thin-bladed knife pierces one with little resistance (they may cook at different rates; remove each one when it is done). Let cool until you can handle. These can be done several hours ahead, or stored in the refrigerator overnight. When cool, chop into medium dice.
Place eggs in water to cover and bring to boil. When water starts boiling, time for 12 minutes. Take eggs out and plunge into ice water until cool enough to handle. Peel and chop.
Cook potatoes and carrots in salted water until fork tender but not mushy. Let cool.
Combine diced beets, chopped eggs, potatoes and carrots with onion and mayonnaise. Start with a dollop of mayonnaise and increase as needed. Season with salt and pepper to taste. Extending the Table recommends adding oregano and garlic powder to taste; I used fresh thyme. Refrigerate salad for at least 1 hour to allow flavors to combine.