Beet and Red Potato Salad

I made this salad when I had a cooked beet already leftover. I had roasted the beat in foil covered with olive oil on 400 for about 50 minutes. Just keep poking it with a fork until it's really soft. Watch out it will get your oven messy if you are not careful. Cool it down in the fridge for a while. You could always buy canned beets-- but this was from the farmer's market, very fresh.
Boil your red potatoes until they are soft, probably about 30 minutes, but just poke them every once in a while with a fork to see when they are soft. Don't let them get too mushy or they will crumble when you toss your salad.
In the last 4 minutes or so of cooking your potatoes, throw your green beans in and let them thaw out. Strain your vegetables and cool them down with cold water. It would probably be smart to let them chill in the fridge before you make the salad, but I get impatient.
First, chop your beet into cubes and let them set in a bowl of vinegar. Chop the garlic finely and add. Cut the potatoes into wedges and add them with the green beans to the bowl.
Add the spices and probably add more olive oil.
You can add the optional chili powder and green onions.
This salad combines spice with sour. Very good.