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.