Salade Legumes (Beetroot, Eggs and Potato Salad)
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.
Recipe Ingredients
- 3 medium beetroots
- 2 medium potatoes
- 5 eggs (hard boiled and sliced)
- 2 green chillies (chopped)
- Salt to taste
- 3 tbsp olive oil
- Black pepper to taste
- ½ cup vinegar
- 2 onions (peeled and sliced)
- ½ cup water
Instructions
- 1
Wash the potatoes, cut into two, and submerge in water in a pressure cooker.
- 2
Add 1 tsp salt.
- 3
Cover and cook for 10 minutes or until easily pierced with a fork; drain and set aside.
- 4
Hard boil the eggs and slice into thin rounds.
- 5
Cut both ends of the beetroot, halve, and wash.
- 6
Place the beetroot in a pressure cooker and add a pinch of 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 salt.
- 11
Add 3 tbsp olive oil, 1/2 cup vinegar, and 1/2 cup water.
- 12
Add black pepper and mix well.
- 13
Pour the dressing over the salad and mix with the beetroot slices when ready to serve.
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Credits: Source: eMauritius