Joanna's Root Salad
1/2 pound Purple Majesty potatoes
1/2 pound carrots
1/2 pound beets
1 bunch basil, oregano or parsley
1/4 C mayonnaisse (or similar product)
2 Tbsp French dressing
Salt and pepper, to taste
1. Boil or steam equal amounts of Purple Majesty potatoes, carrots and beets. Dice into bite size pieces when cool enough to handle (slip beets out of their skins if needed)
2. Chop and add basil, oregano or parsley to large mixing bowl with roots.
3. Toss with mayonnaise, French dressing, salt and pepper.
4. Chill and eat. Might be better the second day if you can stand waiting!
Recipe from: Joanna, Gibbs Road Farm Apprentice 2010