1. Main Page
  2. Festive table
  3. Beetroot carrot potato salad

Beet, Carrot, and Potato Salad

A colorful dish that's bound to lift your spirits! This beet, carrot, and potato salad is gorgeous to look at. It's made from simple ingredients and fits right into any family's menu, and with so many components, it turns out nice and filling.

NicoleAuthor avatar
Recipe author
Beetroot carrot potato salad
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 5 g
Fats 44 % 12 g
Carbohydrates 37 % 10 g
165 kcal
GI: 80 / 0 / 20
  • The bright vegetables give this salad a festive feel. If you boil the beets and potatoes ahead of time, you'll cut the prep in half. So how do you make beet, carrot, and potato salad?
    1. Since the beets take the longest to cook, start with them. Scrub them well under running water, put them in a pot, cover with fresh water, and set over medium heat. Once it boils, lower the heat to a simmer and cook the beets until tender, that is, until soft. Cooking time depends on the size and variety, anywhere from one to two hours — check doneness by piercing with a knife or fork. Once cooked, let the beets cool, then peel them and grate on the coarse side of a grater. 2. Next, boil the potatoes. Rinse them well under cold water first, then cover with water and boil until tender; timing depends on the size and variety, and you can check with a fork. Once cooked, cool the potatoes, peel off the skins, and grate them on the coarse side. 3. Peel the onion, rinse and pat it dry, and cut it into small cubes. 4. You can buy ready-made smoked chicken at the store; you'll want the breast for this salad. Cut it into small pieces. 5. With everything prepped, you can assemble the salad in layers. First, spread a layer of grated potato on the bottom of the plate. Salt it to taste and spread with mayonnaise. Next, add a layer of onion and spread with mayonnaise too. Then spread the Korean-style carrots evenly over that. Add a layer of the chopped smoked chicken and spread with mayonnaise again. For the final layer, add the grated boiled beets, first mixed with mayonnaise in a separate bowl; you can salt the beets too. Refrigerate the salad for an hour to an hour and a half so the layers soak together. While it chills, hard-boil the egg, peel it, and grate it. Just before serving, garnish the salad with the grated egg and fresh herbs. Enjoy!
  • It's best to make the mayonnaise yourself — it'll be tastier and better for you. See our collection for great homemade mayonnaise recipes. You can also use something other than mayonnaise for the dressing: sour cream or plain yogurt, either on their own or mixed with mayo in whatever ratio you like — it cuts down on calories.
  • How do you make hard-boiled eggs? To keep the shells from cracking, start the eggs in cold water and bring them up over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool. The sudden temperature change helps the shells peel cleanly.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Smoked chicken - 117  kcal/100g
  • Korean carrots - 134  kcal/100g

Similar recipes

Related and additional categories: