Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how 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 will be really 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. Add onion and pickled cucumbers, and toss to combine.
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 delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Beetroot, carrot and potato salad is something which I have loved my entire life.
To get started with this particular 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 can achieve it.
The ingredients needed to make Beetroot, carrot and potato salad:
- Get 2 fresh beetroot
- Make ready 1 large potato
- Get 2 medium size carrots
- Make ready 1 small shallot - thinly sliced
- Get 2 Tbs extra virgin olive oil
- Get 1 tsp cider vinegar
- Get to taste Salt
- Prepare Freshly ground black pepper
- Make ready 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.
Peel and thinly slice some sweet potatoes. Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. 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.
So that’s going to wrap it up for this special food beetroot, carrot and potato salad recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!