Beetroot, carrot and potato salad
Beetroot, carrot and potato salad

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, beetroot, carrot and potato salad. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Place carrots and potatoes together in a saucepan, and beetroot in a separate saucepan. When I was a child, my Mom made this vinehret (vegan beetroot carrot potato salad) for the whole family. But unlike everyone else, I had my own way of enjoying it.

Beetroot, carrot and potato salad is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Beetroot, carrot and potato salad is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook beetroot, carrot and potato salad using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Beetroot, carrot and potato salad:
  1. Get 2 fresh beetroot
  2. Get 1 large potato
  3. Take 2 medium size carrots
  4. Take 1 small shallot - thinly sliced
  5. Make ready 2 Tbs extra virgin olive oil
  6. Get 1 tsp cider vinegar
  7. Get to taste Salt
  8. Take Freshly ground black pepper
  9. Prepare 1 tsp seasoning soy sauce (optional)

Potatoes can be very versatile to cook with. As far as their taste goes, they are quite neutral when boiled but they absorb the extra flavours. Place the beets in another bowl; refrigerate until ready to serve the potato salad because the beets will color the potatoes and carrots if mixed in. Add the celery, red onion , pickle relish, and parsley to the potatoes and carrots and mix well.

Steps to make Beetroot, carrot and potato salad:
  1. Start by boiling or steaming the vegetables. If boiling place a pan of water to heat, bring to the boil, season with salt and cook the vegetables leaving the skin on.
  2. Cook until softened but still firm. To check if cooked using a sharp knife piece in one of the vegetable if it goes in smoothly you know the vegetable is cooked.
  3. Meanwhile prepare a vinaigrette with the rest of the ingredients. Place all the ingredients in a bowl mix and leave to marinate while vegetable is cooking.
  4. Once the vegetables are cooked drain and leave to cool down before peeling.
  5. Peel the cooked vegetables, thinly slice them.
  6. Place on a large mixing and sprinkle the vinaigrette over.
  7. A little advice: add the vinaigrette to the sliced vegetables while they are still warm.
  8. Leave to rest until the vinaigrette totally immerse into the vegetables.
  9. Just enjoy this colourful root vegetables salad. Typically Mauritian made.

This stands up well to being carted around for a picnic or packed lunch. For a light dinner, serve with boiled eggs, pickled herrings, dense, dark rye bread and a green salad. This easy peasey salad is so colourful and crunchy and whatâ s more itâ s bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Serve it at barbecues with fish or grilled meats. To make the salad, combine all of the salad ingredients in a large bowl.

So that is going to wrap this up for this exceptional food beetroot, carrot and potato salad recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!