Purple Potato Salad: Et All

Beet & Potato Salad With Black Beans

3 large beets: remove tops and roots, wash
4 medium red potatoes: wash and remove eyes
1 1/2 cups cooked black beans
2 carrots: chop finely
4 to 5 mushrooms: clean and slice
1/2 cup black olives: slice in thirds
1/2 onion: chopped
2 cloves garlic: grated
1 inch turmeric root: grated
1 slice ginger root: grated
1/2 cup fresh cilantro leaves: cleaned and removed from stems
one sprig fresh basil leaves: cleaned and removed from stems
1 T vegenaise
1 teaspoon extra virgin olive oil
1 tablespoon cider vinegar

Cut off tops and roots of beets; scrub. Scrub and eye potatoes. Place in pressure cooker on steamer rack with 1/2 cup water, 1/2 cup cider vinegar, 1 tablespoon dill and 1 teaspoon cumin. Cook in pressure cooker 20 minutes and let cool naturally until pressure is released. Meanwhile, chop carrots and onion, clean cilantro and basil and remove leaves, discarding stems. Slice olives. Clean and slice mushrooms. Place all in salad bowl with black beans; grate in ginger, garlic and turmeric root. Stir. When potatoes and beets are done, remove from cooker with tongs and hold with fork to dice; add to bowl. Stir in vegenaise, olive oil and vinegar. Salt to taste.

Serve salad with whole wheat toast and cooked beet greens; wash and chop greens, cutting stems into one inch lengths and chopping greens. Cook in about 1/2 cup water about 15 minutes while beets and potatoes cook.