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

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, beetroot, carrot and potato salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Beetroot, carrot and potato salad is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Beetroot, carrot and potato salad is something which I’ve loved my whole life. They’re nice and they look fantastic.

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. Add onion and pickled cucumbers, and toss to combine. Combine mayonnaise sour cream and capers in a bowl.

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

The beets are cut or diced into oblong slices, in order to come to a boil faster. Put them in a pot with some water and salt to boil. The potatoes are cut into medium pieces and the carrots into round slices. When the beets gently begin to boil, add the carrots and potatoes.

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.

The potatoes are cut into medium pieces and the carrots into round slices. When the beets gently begin to boil, add the carrots and potatoes. Peel and dice the potatoes and beets. Place the potatoes and carrots in a large bowl to cool. 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.

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 sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!