Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beetroot, carrot and potato salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Place carrots and potatoes together in a saucepan, and beetroot in a separate saucepan. Add onion and pickled cucumbers, and toss to combine. Tasty Russian vinaigrette salad is ready.
Beetroot, carrot and potato salad is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Beetroot, carrot and potato salad is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook beetroot, carrot and potato salad using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Beetroot, carrot and potato salad:
- Prepare 2 fresh beetroot
- Prepare 1 large potato
- Get 2 medium size carrots
- Get 1 small shallot - thinly sliced
- Take 2 Tbs extra virgin olive oil
- Get 1 tsp cider vinegar
- Get to taste Salt
- Prepare Freshly ground black pepper
- Prepare 1 tsp seasoning soy sauce (optional)
Tip in the dressing while warm and fold together. Peel and thinly slice some sweet potatoes. Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
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.
Whilst the potatoes are still warm toss them into the dressing along with the spring onions. Roughly chop the watercress, fold into the salad with the beetroot but don't mix to vigorously. Russian traditional salad with beetroot, potato, carrot, cucumber, pea, salt, dill and oil dressing. Traditional russian salad vinaigrette with beetroot, carrot, potato, onion and pickled cucumbers on wooden table. Purple potatoes, unpeeled red-skinned potatoes, and white potatoes make up the delicious themed salad.
So that’s going to wrap this up with this exceptional food beetroot, carrot and potato salad recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
