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

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive 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 recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Beetroot, carrot and potato salad is something that I’ve loved my entire life. They’re nice 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 get started with this particular recipe, we must first 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. Make ready 2 fresh beetroot
  2. Prepare 1 large potato
  3. Make ready 2 medium size carrots
  4. Take 1 small shallot - thinly sliced
  5. Prepare 2 Tbs extra virgin olive oil
  6. Make ready 1 tsp cider vinegar
  7. Make ready to taste Salt
  8. Get Freshly ground black pepper
  9. Make ready 1 tsp seasoning soy sauce (optional)

Put in a large bowl and add the cucumber, apple, onions, gherkins and radish if using. Be the first to cook this recipe. Drain vegetables, cool, and remove skins. When they are cool enough to handle, cut in small dice.

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.

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’s going to wrap this up with this special food beetroot, carrot and potato salad recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!