Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, potato-beetroot salad. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Potato-Beetroot Salad is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Potato-Beetroot Salad is something that I have loved my whole life.
Potato Beets Green Bean Salad - Beetroot Potato Salad - Easy Salad Recipes - vegan #howtocook #vegan #vegetarianrecipes Recipes ► Our Website Home. Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
To begin with this recipe, we have to prepare a few ingredients. You can cook potato-beetroot salad using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Potato-Beetroot Salad:
- Prepare 5 potatoes
- Take 1 large beetroot, cooked and grated
- Prepare 1/2 lemon or lime
- Prepare 1/2 cup yogurt
- Prepare 2 tbsp mayonnaise
- Prepare 2 tbsp cooked carrots
- Prepare 2 tbsp cooked corn
- Take 2 tbsp cooked green peas
- Prepare 2 tbsp pickled cucumber, finely chopped
- Prepare 2 tbsp olive oil
- Make ready to taste Salt and pepper
Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper. Let the beetroot renaissance begin, and combine this versatile vegetable with sweet potato for a superb salad supper.
Steps to make Potato-Beetroot Salad:
- Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, and mash with potato masher.
- Squeeze grated beetroot to get rid of juice. Add beetroot, lemon juice, salt, pepper and olive oil, to the mashed potatoes and mix all ingredients together. Taste again, if needs add more salt and pepper.
- Take an orange size of potato mixture and shape it like a bowl (as you see in the photos). Once all potato bowls are done, place them in a plate and set aside.
- Mix yogurt and mayo in a bowl. Add cooked carrots, corn, green peas and pickled cucumber. Season with salt and pepper. Combine all together. - Pour 1 tbps of yogurt mixture inside each potato bowl and serve it.
Add onion and pickled cucumbers, and toss to combine. Combine mayonnaise sour cream and capers in a bowl. I love a good salad and this is yet another Charlotte potato salad, but this time one suitable for fast days. I wasn't sure this one would be suitable when I made it. It's kinda like background music in a restaurant—something to keep you and your fellow diners distracted and occupied during the awkward silences before the main course.
So that’s going to wrap this up for this exceptional food potato-beetroot salad recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
