Beet and Potato Salad

A refreshing and filling salad made from tasty and healthy vegetables.

Details

Preparation Time: 35 minutes
Cooking Time: 20 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Ingredients

Dressing

1 pod Garlic, fresh
2 spoons Oil, olive
2 spoons Vinegar, red wine
3 pinch Salt, table
1 pinch Spices, pepper, black
450 g Potatoes, white
4 pieces Peach, fresh
1 piece Sweet potato, peeled, fresh
3 pieces Sweet potato, unpeeled, fresh
1 piece Onion, raw
1 piece Carrot, fresh

Steps

Peel the fresh cucumber, then dice it along with the pickles. Peel and wash the potatoes and carrots, then dice them along with the cooked beets. Peel and finely chop the onion.
Place a larger pot on the stove and pour in 1 liter of water. Add the potatoes and carrots to the pot and wait for the water to boil. Then cook the carrots and potatoes over medium heat for 15 minutes until they soften.
Once the carrots and potatoes are cooked, drain them well and let them cool. Combine the carrots, potatoes, onion, beets, and pickles in a large bowl.
In a smaller bowl, squeeze a clove of garlic and mix it with the other dressing ingredients. Pour the prepared dressing over the salad and mix everything well. Place the salad in the refrigerator for at least 15 minutes to cool. Serve the chilled salad to your guests.

Nutrition Information (Per 100g)

Calories: 41.67 kcal
Fat: 0.92 g
- Saturated Fat: 0.09 g
Carbohydrates: 6.92 g
- Sugars: 2.03 g
Protein: 0.42 g
Fiber: 0.88 g

Advice

You can also cook the beets yourself. Place a liter of salted water in a pot and add the washed beetroots. Wait for the water to boil, then cover and cook the beets for about an hour. It is recommended not to lift the lid while cooking the potatoes to avoid interrupting the cooking process. If you want the cooked potatoes to stay warm for a while, place a kitchen towel between the potatoes and the lid to absorb the steam.