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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, beetroot, carrot and potato salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Add onion and pickled cucumbers, and toss to combine. Combine mayonnaise sour cream and capers in a bowl. Beetroot Carrot Potato Salad When I was a child, my Mom made this vinehret (vegan beetroot carrot potato salad) for the whole family.

Beetroot, carrot and potato salad is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Beetroot, carrot and potato salad is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready 2 fresh beetroot
  2. Get 1 large potato
  3. Make ready 2 medium size carrots
  4. Make ready 1 small shallot - thinly sliced
  5. Prepare 2 Tbs extra virgin olive oil
  6. Take 1 tsp cider vinegar
  7. Get to taste Salt
  8. Make ready Freshly ground black pepper
  9. Make ready 1 tsp seasoning soy sauce (optional)

Salade Russe, as it is called, is a mayonnaise-dressed mixture of. Drain vegetables, cool, and remove skins. Dice and place in a large bowl. 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. Avocado on rye toast with beetroot.

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