Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, potato-beetroot salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Potato-Beetroot Salad is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Potato-Beetroot Salad is something which I’ve loved my whole life.
Potato Beets Green Bean Salad - Beetroot Potato Salad - Easy Salad Recipes - vegan #howtocook #vegan #vegetarianrecipes Recipes ► Our Website Home. Chop the beetroot and potatoes into bite sized pieces. Put in a large bowl and add the cucumber, apple, onions, gherkins and radish if using.
To begin with this particular recipe, we have to first prepare a few components. You can cook potato-beetroot salad using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Potato-Beetroot Salad:
- Make ready 5 potatoes
- Get 1 large beetroot, cooked and grated
- Prepare 1/2 lemon or lime
- Prepare 1/2 cup yogurt
- Prepare 2 tbsp mayonnaise
- Get 2 tbsp cooked carrots
- Prepare 2 tbsp cooked corn
- Prepare 2 tbsp cooked green peas
- Get 2 tbsp pickled cucumber, finely chopped
- Get 2 tbsp olive oil
- Get to taste Salt and pepper
A great dish for a picnic. I've been eating this simple potato, beetroot and chickpea salad for as long as I remember. It's super easy to make and the perfect side salad or it can be turned into a main meal for work or school lunch. Potatoes, beetroot, olive oil and lemon juice are the main ingredients.
Instructions 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.
This recipe comes into season in July, when beetroots are in season, but can be enjoyed year-round. This is a superb warm salad, which goes well with chicken and other meats. Beetroot is tossed with red potatoes and carrots in a mustard mayonnaise. As we enter into Autumn I am beginning to embrace the cooler weather to do So now is the time to enjoy slightly more substantial salads such as this beetroot, potato and. Salad can be prepared beforehand but do not add beetroot and dressing until just before serving as the beetroot will colour the potato and.
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