Vibrant Pink Potato and Beet Salad

Ingredients

• 4 adet patates, yıkanmış ve ikiye bölünmüş · 585 kcal
• 3 su bardağı haşlanmış pancar, soyulmuş ve küp doğranmış · 342 kcal
• 1 su bardağı bezelye (taze veya donmuş) · 143 kcal
• 3 adet katı haşlanmış yumurta · 68 kcal
• 1 adet elma · 120 kcal
• 1 tatlı kaşığı limon suyu · 1 kcal
• 2 yemek kaşığı zeytinyağı · 319 kcal
• 3 yemek kaşığı sirke · 12 kcal
• 1 yemek kaşığı toz şeker · 59 kcal

Method

1. Boil the halved potatoes in a covered pot of water for about 20 minutes until tender. Let them cool completely, then dice them and place in a large bowl.
2. Add the diced cooked beets to the potatoes. Set aside 1/4 cup of peas for garnish, and add the remaining peas to the bowl.
3. Chop two of the hard-boiled eggs and add them to the bowl, saving the third egg for garnish. Peel, core, and dice the apple, toss with lemon juice, and add to the salad.
4. Whisk the olive oil, vinegar, and sugar together, then pour over the salad and mix gently. Garnish with the reserved peas and sliced egg, chill, and serve.

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