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  • Writer's pictureDan Rémi

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


  • 250 g beetroot

  • 100 g carrots

  • 500 g potatoes

  • 1 shallot

  • 2 tbsp vinegar

  • 1 smidgen ground black pepper

  • 2 tbsp olive oil

  • Salt


  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.



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

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