Beetroot Salad

Servings: 4

Calories & Macros: 765 kcal; Protein 14 g, Carbs 119 g, Fats 28 g

Prep Time: 5 min

Cook Time: 15 min

Ingredients

• 250 g beetroot

• 100 g carrots

• 500 g potatoes

• 1 shallot

• 2 tbsp vinegar

• 1 smidgen ground black pepper

• 2 tbsp olive oil

• Salt

Procedure

1. The beetroot, carrots and potatoes are boiled in lightly salted water (1 tsp salt) until they can easily be penetrated by a knife/toothpick.

2. Remove the water.

3. Peel them all.

4. Cut them all into rough chunks.

5. Chop the shallot.

6. Mix everything together in a bowl.

7. Add 1 smidgen of ground black pepper.

8. Add 2 tbsp vinegar and 2 tbsp olive oil.

9. Mix everything together.

10. Add salt to taste.

Can be eaten warm, or cold after being in the fridge.

Enjoy!

Tip:

• Cut scallions or cut coriander could be added as decoration to the dish.