Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, beetroot, carrot and potato salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Beetroot, carrot and potato salad is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Beetroot, carrot and potato salad is something which I have loved my entire life. They are fine and they look wonderful.
Place carrots and potatoes together in a saucepan, and beetroot in a separate saucepan. Drain, and when cool enough to handle, peel. Crave more healthy salads like this Beetroot Carrot Potato Salad or Vinehret?
To begin with this particular 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 can achieve it.
The ingredients needed to make Beetroot, carrot and potato salad:
- Prepare 2 fresh beetroot
- Prepare 1 large potato
- Take 2 medium size carrots
- Prepare 1 small shallot - thinly sliced
- Make ready 2 Tbs extra virgin olive oil
- Make ready 1 tsp cider vinegar
- Take to taste Salt
- Make ready Freshly ground black pepper
- Make ready 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. Drain vegetables, cool, and remove skins.
Steps to make Beetroot, carrot and potato salad:
- 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.
- 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.
- 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.
- Once the vegetables are cooked drain and leave to cool down before peeling.
- Peel the cooked vegetables, thinly slice them.
- Place on a large mixing and sprinkle the vinaigrette over.
- A little advice: add the vinaigrette to the sliced vegetables while they are still warm.
- Leave to rest until the vinaigrette totally immerse into the vegetables.
- Just enjoy this colourful root vegetables salad. Typically Mauritian made.
Alternatively, use a food processor fitted with a grating plate. 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.
So that is going to wrap this up for this exceptional food beetroot, carrot and potato salad recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
