Indian-spiced potato + golden beet salad with pistachios + kalamata olives (gluten-free, dairy-free, vegan)

An exotic yet homey combination of flavors and textures—no doubt!  And easy prep because the potatoes and beets don’t need cleaning or peeling before cooking. The potatoes and beets take up the yummy seasonings, so shake on more spices than you usually would. If you don’t have sugar snap peas or sweet pepper on hand, improvise with other salad veggies hiding in your crisper drawer, and if you would like a heartier salad, garbanzo beans would make a great addition. Consider serving roasted broccoli alongside as a smoky, green complement.

Ingredients
  • golden beets
  • yellow potatoes (such as Yukon gold or Yellow Finn)
  • green onions, thinly sliced
  • sugar snap peas, trimmed and thinly sliced
  • sweet pepper, diced
  • toasted pistachios
  • pitted kalamata olives
  • chopped fresh parsley
  • assorted powdered spices (such as chili, chipotle, coriander, curry, garam masala, cardamom, garlic, ginger, and turmeric)
  • prepared mustard of choice
  • vinegar of choice or fresh lemon juice
  • kosher salt and freshly ground black pepper
Method
  1. Halve the beets if small or quarter them if large. Put in a saucepan, cover with water, and boil until easily pierced with a fork. Drain and cover with cold water in the same pan. When cool enough to handle, slip off the skins, cut into bite-size chunks and put in a large serving bowl.
  2. Halve the potatoes if small or quarter them if large. Steam them until easily pierced with a fork. Cut into bite-size chunks and add to the bowl.
  3. Add the remaining ingredients, toss to combine, and serve.
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