Simple Beet and Potato Salad
Refreshing, delicious and packed with nutrients, this Simple Mauritian beet and potato salad will surely become a new favorite in your home!
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Servings: 8 servings
Ingredients
- 5 beets medium
- 4 potatoes yellow works best, red is also okay, avoid Russet
- 2 carrots medium
- 4 eggs
- 2 tablespoon red onion minced or thinly sliced
- ½ cup cilantro chopped
- 2 tablespoons lemon juice
- ½ cup white vinegar or a mix of white vinegar and red vinegar
- ¼ cup vegetable oil I like to use avocado oil
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
Cook the beets, potatoes and carrots
- Preheat oven to 400°F (200°C).
- Wash the beets, potatoes and carrots under cold water. You don't need to cut off the top and bottom of the beets as these keep the juices locked in. If your root vegetables are very dirty, you can use a brush. Once cleaned, toss them with a drizzle of vegetable oil.
- Lay out a large piece of aluminum foil. Wrap and seal the beets and potatoes in it. Then, do the same thing with the carrots, but with a separate aluminum foil.
- Bake the carrots for about 25 minutes. If your carrots are very large you might need to continue baking them for a bit longer, around 10-15 minutes more. Set aside to cool.
- Bake the beets and potatoes for about 1 hour. Check the beets and potatoes for doneness by inserting a fork. If it goes through, the root vegetables are ready. Add another 10-15 minutes if they are still a bit hard in the middle. Set aside to cool.Please note that if your potatoes and your beets are the same size, the potato will be ready before the beets, so be sure to check them both, and increase the baking time accordingly. If you would prefer to boil the root vegetables on the stove top instead of roasting them in the oven, please the NOTES section in the recipe card.
Boil the eggs
- Gently place the eggs into a small saucepan and fill the pan with enough water to cover the eggs. Turn the heat to medium-high and cook at this temperature for 10 minutes. After 10 minutes, reduce the heat to low, and let the eggs gently simmer for another 10 minutes.
- In the meantime, prepare a bowl of cold water with ice cubes, about 3-4 cups and 1 cup of ice. If you'd like, you can skip this step, but the ice water bath helps peel the eggs effortlessly and halts the cooking process.
- After a total of 20 minutes, drain the hot water and put the hard boiled eggs in the ice water bath. Peel the eggs, and cut into rough slices or bite size pieces.
Mix it all together
- Now that your beets, potatoes and carrots are cooled, peel the skins and chop them into bite site pieces. Set aside.
- In a large mixing bowl, whisk all the dressing ingredients until well mixed: white vinegar, lemon juice, vegetable oil, red onion, cilantro, salt and pepper.
- Add the chopped root vegetables into the dressing and mix really well.
- Then gently add the chopped eggs and mix carefully (or the egg yolk will over mix with the salad, you want the yolk to stay whole).
- Do a taste test. Adjust vinegar, vegetable oil, salt and pepper to your liking.
- Eat this beet and potato salad on its own or with bread. They keep well in the fridge for up to 5 days.
Notes
I don’t have an oven, can I boil the beets, potatoes and carrots?
Yes, you can! To boil them, bring a large pot of water to boil. Add the beets, potatoes and carrots to boiling water. Remove the carrots after 8-12 minutes of boiling. Be sure to check that they have softened to your liking first.
Check the beets and potatoes after 25 minutes. If they are still hard, add another 10 minutes. Check again after 10 minutes, and add more time if need be.