Recipe of Award-winning Beetroot, carrot and potato salad

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, beetroot, carrot and potato salad. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beetroot, carrot and potato salad is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Beetroot, carrot and potato salad is something that I have loved my whole life.

When I was a child, my Mom made this vinehret (vegan beetroot carrot potato salad) for the whole family. But unlike everyone else, I had my own way of enjoying it. Add onion and pickled cucumbers, and toss to combine. Combine mayonnaise sour cream and capers in a bowl.

To begin with this recipe, we have to first prepare a few components. 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:

1. Get 2 fresh beetroot
2. Make ready 1 large potato
3. Make ready 2 medium size carrots
4. Take 1 small shallot - thinly sliced
5. Take 2 Tbs extra virgin olive oil
6. Take 1 tsp cider vinegar
7. Prepare to taste Salt
8. Make ready Freshly ground black pepper
9. Get 1 tsp seasoning soy sauce (optional)

In a small bowl, whisk together oil, vinegar, mustard, salt and pepper until blended. The beets, potatoes and carrots are washed and peeled. The beets are cut or diced into oblong slices, in order to come to a boil faster. Put them in a pot with some water and salt to boil.

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.

The beets are cut or diced into oblong slices, in order to come to a boil faster. Put them in a pot with some water and salt to boil. The potatoes are cut into medium pieces and the carrots into round slices. When the beets gently begin to boil, add the carrots and potatoes. Peel and dice the potatoes and beets.

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