8
Serves
Preparation time: 15 hours
Soaking time: 8 hours
Cooking time: 3 hours
Suitable for vegetarians and carnivores alike, beets, soybeans, and potatoes are tossed in a piquant sour cream dressing and served on a salad of arugula, fennel, and tomatoes in this delicious and refreshing main-course salad. Serve with dark rye bread so you can mop up all the creamy dressing.
2/3 cup dried soybeans, soaked overnight
1 pound (500 grams) small new potatoes, scrubbed and halved
1/2 cup low-fat sour cream
1/2 cup low-fat plain yogurt
1 tablespoon olive oil
4 gherkins, finely chopped
1 tablespoon horseradish
1 teaspoon superfine sugar
Pinch of salt
Freshly ground pepper
2 large shallots, thinly sliced
1 cup peeled, cooked beets (not pickled), diced
1 pound (500 grams) tomatoes, sliced
1/4 cup arugula
1 bulb fennel, thinly sliced
1. Drain the soaked soybeans and rinse well under cold water. Place in a saucepan and cover with fresh water. Bring to a boil and boil rapidly for 10 to 15 minutes, then partially cover the pan, reduce the heat to medium-low and simmer until tender, 2 1/2 hours. Drain and let cool.
2. Put the potatoes in a saucepan of boiling water and simmer until just tender, 15 minutes. Drain and let stand until cool enough to handle.
3. Meanwhile, to make the sour cream dressing: Combine the sour cream, yogurt and oil in a large bowl. Stir in the gherkins, horseradish, and sugar. Season with salt and pepper.
4. Add the soybeans and shallots to the bowl with the dressing and stir to combine. Cut the warm potatoes into cubes and add to the bean mixture. Gently fold in the beets.
5. Divide the tomatoes, fennel, and arugula among 4 plates. Spoon the soybean and potato salad on top. One serving is 1/4 of the bean mixture and vegetables.
Per serving: 381 calories, 20 g protein, 35 g carbohydrates, 15 g fiber, 16 g total fat, 4 g saturated fat, 437 mg sodium.