Fall Salad

Fall Salad

This is my improvisation with root vegetables inspired by famous potato salad and Russian Venegret Salad, which has beets in it. I used no oil hummus I had left in the fridge as a dressing. Hummus is a great alternative potato salad dressing. You can make your own hummus, which is very simple, or use store bought when you have no extra time.


  • 1 big beat (boiled)
  • 2 big / 3 small potatoes (boiled)
  • 2 – 3 carrots (boiled)
  • 1/4 – 1/2 onion (chopped into small pieces)
  • 1/2 jar of marinated sweet bell peppers (2 -3 peppers chopped) – I used “Peloponnese Sweet Peppers”
  • 1/2 cup of hummus as a dressing


  • 2 cups boiled or canned chickpeas drained
  • 3 table spoons olive oil (optional)
  • 2 table spoons tahini
  • 3 table spoons lemon juice
  • ¼ cup water
  • 2 gloves garlic
  • ½ teaspoon salt / some pepper
  • 1/2 tea spoon cumin (optional)
  • 1/2 curry powder (optional)

I boil all vegetables with skins on. Then I peel carrots and beets when they are boiled and cooled a little bit. I leave potato skins on if they are not too rough and think. You can peel and even chop all vegetables before boiling. That will save you some time. I prefer to boil my vegetables whole whenever possible to minimize mineral loss.

Chop and mix all vegetables with hummus in a big bowl. To make hummus you need to just process all ingredients in a food processor. The amount of ingredients listed above for the hummus will make more than 1/2 cup necessary for the salad. Hummus will keep well in a fringe for several days.

Fall Salad


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