Rooty Tricolore Salad

Serves: 2 as a main or 4 as a side
Prep: 20 – 30 mins

Ingredients:

  • 300g beetroot
  • 300g carrots
  • 400-500g potatoes
  • 3 cloves of garlic
  • a handful of parsley
  • a handful of dill

From the fridge and cupboard:

  • salt
  • 100g grated mild cheddar
  • 2 hard-boiled eggs
  • 150g mayo

Method:

  • Peel and steam the beetroot, carrots and potatoes (whole).
  • Grate the beetroot and the carrots, and crush the potatoes, each in a separate bowl.
  • Mix the potatoes with the finely chopped dill; the beetroot with the crushed garlic; the carrots with the finely chopped parsley. Salt to taste.
  • Layer the salad arranging half the potatoes first, followed by the beetroot, and then carrots. Finish with a layer of potatoes. In between each layer spread a thin layer of mayo. Grate the boiled eggs and the cheddar on top.
  • Keep in the fridge and serve cold. Goes well with lettuce or as a side with chicken or fish. White wine will complement ideally.

 

Recipe and image by Pavlina.