beetroot and potato salad is a very easy recipe that can be prepared in a short time, perfect if you are looking for a very simple side dish with cooked red turnip or a base to create a single dish for a quick lunch.
Ingrediants
- 2 cooked beets
- 2 medium sized potatoes
- extra virgin olive oil
- vinegar
- salt
- black pepper
beetroot and potato salad is a very simple recipe, a side light in terms of calories but rich in vitamins and minerals. Boiled potatoes and beets are seasoned with a vinegar, salt and pepper vinaigrette.
More than a recipe, we could talk about a pairing, good as it is or to be integrated at will. Starting from this basis, for example, you can enrich beetroot and potato salad with your favorite herbs or a sauce. The classic Mayonnaise or the remoulade sauce are excellent if you prefer a stronger flavor note.
Potatoes and beets they are also very good with fish, as demonstrated by the recipes of the warm potato, beetroot and salmon salad and the smoked salmon salad cake.
The Red of beetroot, often called beetroot by the way, is given by betaine. Thanks to this eye-catching pigment, beets can also be used to make a plate of pasta spectacular: for example, linguine with beetroot, stracciatella and hazelnuts.
OTHER TASTY RECIPES: Tasty potato salad, Chickpea, potato and spring onion salad, Beetroot and orange salad, Orange, fennel, beetroot and mackerel salad
How to prepare: Beetroot and potato salad
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
20 min – 25 min
- Portions
-
4 – 6
How to prepare: Beetroot and potato salad
Wash the potatoes and boil them until they become tender but are still very compact. Let them cool completely then peel them. Also peel the beets and cut both into thin slices, possibly of the same thickness.
Arrange the salad on a serving dish, alternating the slices in order to create a harmonious play of colors. Dress with a vinaigrette of oil, vinegar and salt. Sprinkle with ground pepper and serve the beetroot and potato salad.
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