Salade Legumes (Beetroot, Eggs and Potato Salad)

    Breakfast & Brunch · Lunch & Dinner · Vegetable · Main Meal · Salads · Vegetarian · Picnics

    Another version of the classic potato salad recipe, but with beetroot and hard-boiled eggs instead of mayonnaise. This can be eaten as an accompaniment or as a healthy main meal.

    Ingredients

    • 3 Medium Beetroots
    • 2 Medium Potatoes
    • 5 Eggs (hard boiled and sliced)
    • 2 Green Chillies (chopped)
    • Salt and Olive Oil
    • Black Pepper
    • Vinegar
    • 2 Onions (peeled and sliced)

    Preparation

    1. Wash potatooes, cut into two and submerge in water in a pressure cooker
    2. Add 1 tsp of salt
    3. Cover and cook for 10 minutes or until easily pierced with a fork, drain and set aside
    4. Hard boil eggs and slice into thin rounds
    5. Cut both ends of the beetroot, half and wash
    6. Place in a pressure cooker and add salt
    7. Cover and cook for 12 minutes or until easily pierced with a fork
    8. Peel the boiled beetroot and potatoes
    9. Slice the boiled eggs, beetroot and potatoes thinly and arrange on a serving plate
    10. For the dressing, mix sliced onions and chopped green chillies with 1 tsp of salt
    11. Add 3 tbsp of live oil, 1/2 cup of vinegar, 1/2 cup of water
    12. Add black pepper and mix well
    13. Pour over and mix with beetroot slices when ready to be used

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