Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, beetroot, carrot and potato salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This vegan Beetroot Carrot Potato Salad Recipe or Vinehret is about vegetables and their simple combination. It is super super nutritious and absolutely. Place carrots and potatoes together in a saucepan, and beetroot in a separate saucepan.
Beetroot, carrot and potato salad is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Beetroot, carrot and potato salad is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 2 fresh beetroot
- Take 1 large potato
- Prepare 2 medium size carrots
- Get 1 small shallot - thinly sliced
- Prepare 2 Tbs extra virgin olive oil
- Make ready 1 tsp cider vinegar
- Make ready to taste Salt
- Take Freshly ground black pepper
- Take 1 tsp seasoning soy sauce (optional)
Boil the potatoes, beets, and carrots in separate pots until tender. Tip in the dressing while warm and fold together. Peel and thinly slice some sweet potatoes. Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked.
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.
Layer ingredients in a bowl, starting and finishing with beetroot. Tasty Russian vinaigrette salad is ready. Before serving, leave it in the fridge for half an hour. This delicious salad is full of colour and flavours. Search triple tested recipes from the Good Housekeeping Cookery Team.
So that’s going to wrap it up for this exceptional food beetroot, carrot and potato salad recipe. Thanks so much for reading. I am confident you can 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!
