• 750 kcal
Red beets already boiled
• 595 kcal
Extra virgin olive oil
• 0 kcal
Aromatic herbs to taste
• 21 kcal
Calories refer to 100 grams of product
L’potato and beet salad it’s a side quick and easy, ideal to accompany anyone Meat dish Where of fish. Once cooked, the potatoes are cut into slices and alternated with the beets in slices, then seasoned with an emulsion of oil and fresh aromatic herbs and finally garnished with toasted pine nuts. A tasty, nutritious and simple execution, which can also serve as single dish to be completed with crumbled feta, goat cheese, hard-boiled eggs or smoked salmon and wild arugula.
You can flavor the dish with aromatic herbs you prefer, like mint, marjoram, thyme and basil, and add avocado mayonnaise, yogurt sauce, chickpea hummus or balsamic vinegar vinaigrette, which pairs very well with taste beets. Instead of toasted pine nuts, you can add a mixture of mixed seeds, such as pumpkin, sunflower and sesame, or some walnut kernels crumbled. Rich in beneficial virtues, beets, or red turnips, are characterized by their creamy pulp and good taste and slightly earthy; very versatile, they can be purchased pre-cooked, in convenient vacuum packs or fresh.
If they are left raw, you can use them as protagonists in salads and vegetable carpaccio, or bake, steam or boil them in boiling water. Thanks to betaine, a natural pigment with a characteristic color, beetroot makes any preparation very spectacular: this is the case with risotto with gorgonzola, gnocchi and even hard-boiled eggs, for an absolutely delicious and original entry. Find out how to make a potato and beetroot salad by following our step-by-step instructions.
How to make a potato and beet salad
Boil the potatoes in boiling water, then drain them and let them cool; peel and cut into slices about 1/2 cm thick (1).
Dab the beets with paper towels to remove excess juice, then cut them into slices the same thickness as the potatoes (2).
Prepare the vinaigrette: in a small bowl put the mince of your favorite aromatic herbs, add a pinch of salt and a drizzle of oil and mix well with a teaspoon (3).
Arrange the beetroot slices on a serving platter (4).
Alternate with the potato slices and season with the herb emulsion (5).
Toast the pine nuts in a non-stick pan, then add them to the surface and serve (6).
The potato and beet salad can be stored for one day in the refrigerator, in a suitable airtight container. Freezing is not recommended.