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Beetroot, carrot and potato salad
Beetroot, carrot and potato salad

Before you jump to Beetroot, carrot and potato salad recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

We are very mindful that eating healthy snacks can help us really feel better inside our bodies. If we eat more healthy snacks and less of the detrimental ones we generally feel much better. Eating more vegetables helps you feel much better than eating a piece of pizza. Deciding on healthier food choices can be tough when it’s snack time. Shopping for goodies can be a difficult task because you have so many options. Here are some healthy snacks that you can use when you need a fast pick me up.

Foods made from whole grains are excellent for a quick snack. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Deciding on whole grain foods is always better than eating the processed grains we commonly obtain in our grocery stores.

A large assortment of easy health snacks is easily accessible. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to beetroot, carrot and potato salad recipe. You can have beetroot, carrot and potato salad using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Beetroot, carrot and potato salad:
  1. Get 2 fresh beetroot
  2. Take 1 large potato
  3. Provide 2 medium size carrots
  4. Take 1 small shallot - thinly sliced
  5. Use 2 Tbs extra virgin olive oil
  6. Prepare 1 tsp cider vinegar
  7. You need to taste Salt
  8. Provide Freshly ground black pepper
  9. Use 1 tsp seasoning soy sauce (optional)
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.

Make sure there are no lumps of spices in the dressing. Pour the dressing over the salad and toss to combine. Finely chopped herring, boiled potatoes, carrot, and beetroot, as well as finely sliced onion and egg are laid out in layers. The salad is traditionally dressed with mayonnaise. Before serving, let it stand a while so the layers soak up all the juices.

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