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Vegetable salad beetroot potato carrot

Beet, Potato, and Carrot Vegetable Salad

Budget-friendly and easy to make, for everyday and special occasions! This beet, potato, and carrot salad is something between an Olivier and a "herring under a fur coat." I know it as the "Government" salad. It comes out tasty, tender, and juicy, with a pleasant tang, and it looks really pretty, smart, and festive!

Vera

Recipe author

Composition / ingredients

Servings:

Potatoes

300

Onion (medium)

Carrots (medium)

Beets

200

Apple (medium)

Mayonnaise

180

Pickled cucumbers (or brined)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 45 % 10 g

Carbohydrates 45 % 10 g

132 kcal

GI: 78 / 0 / 22

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad of beets, potatoes, and carrots? Gather the ingredients listed in the recipe. Hard-boil the eggs ahead of time and cover them with cold water to cool. Also boil the beets, and separately boil the potatoes in their skins and the carrots until tender.
Step 2:

Peel the onion. Rinse it under cold water and dice it finely. Put the chopped onion in a bowl and pour boiling water over it to take away the bitterness. After 10 minutes, drain the water, rinse the onion with cold filtered water, and pat it dry with paper towels.
Step 3:

Peel the cooled eggs and grate them on the medium side of a grater.
Step 4:

Peel the boiled potatoes and grate them on the medium side too.
Step 5:

Peel the boiled carrot and grate it the same way as the rest.
Step 6:

Use a sweet-tart apple, such as a Granny Smith. Peel it and grate it on the fine or medium side.
Step 7:

My cucumbers are pickled, but you can use brined ones. Cut them into small cubes.
Step 8:

Grate the beets separately, so they don't stain the other vegetables red.
Step 9:

I recommend making the mayonnaise yourself — it'll be tastier and better for you. The key is to use a good-tasting vegetable oil, ideally olive oil. But of course you can buy good-quality mayonnaise at the store. You can also replace it with sour cream or plain yogurt.
Step 10:

Set a plating ring on a flat plate. If you don't have one, use a springform cake pan (7 in / 18 cm). Spread the potatoes as the first layer and press them down with a spoon. Coat them with mayonnaise (about 1.5 tablespoons).
Step 11:

Add the carrots as the second layer. Press them down a little with a spoon and coat with mayonnaise. For the third layer, spread the onion, then the cucumbers, and coat with mayonnaise again.
Step 12:

The next layer is grated eggs and mayonnaise. Then grated apple and mayonnaise again.
Step 13:

The final top layer is grated beets. Pipe a mayonnaise lattice over the top with a piping bag.
Step 14:

Before serving, chill the beet, potato, and carrot salad in the refrigerator for a couple of hours.

You can add walnuts to this salad.
If you don't care for onion, leave it out.
Make salads only from fully chilled ingredients. A salad made from warm ingredients can spoil quickly.
It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.