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

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, beetroot, carrot and potato salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Beetroot, carrot and potato salad is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Beetroot, carrot and potato salad is something which I’ve loved my whole life. They’re fine and they look fantastic.

Crave more healthy salads like this Beetroot Carrot Potato Salad or Vinehret? Take a look at these: Classic Potato Salad Recipe → French Romaine Lettuce Salad → Peaches, Tomatoes, Quinoa Salad → Video. And wrap each beetroot in a piece of foil.

To begin with this particular recipe, we must prepare a few ingredients. You can cook beetroot, carrot and potato salad using 9 ingredients and 9 steps. Here is how you can achieve it.

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

Chop the beetroot and potatoes into bite sized pieces. Put in a large bowl and add the cucumber, apple, onions, gherkins and radish if using. When they are cool enough to handle, cut in small dice. Alternatively, use a food processor fitted with a grating plate.

Instructions 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.

Place the grated vegetables in a bowl, add the shallots. Drain and set aside to cool. When the potatoes are cool enough, dice them with a sharp knife and cut the beetroot into thin slices. Place both ingredients into a bowl and mix together. Trim, peel and halve the carrots, then scrub the beets clean, and chop into wedges.

So that is going to wrap it up with this exceptional food beetroot, carrot and potato salad recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!