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Beetroot, carrot and potato salad
Beetroot, carrot and potato salad

Before you jump to Beetroot, carrot and potato salad recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, primarily by making your kitchen more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is pretty easy to live green, all things considered. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to beetroot, carrot and potato salad recipe. You can have beetroot, carrot and potato salad using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Beetroot, carrot and potato salad:
  1. Prepare 2 fresh beetroot
  2. Get 1 large potato
  3. Get 2 medium size carrots
  4. Provide 1 small shallot - thinly sliced
  5. Use 2 Tbs extra virgin olive oil
  6. Use 1 tsp cider vinegar
  7. Take to taste Salt
  8. Prepare Freshly ground black pepper
  9. Get 1 tsp seasoning soy sauce (optional)
Instructions to make Beetroot, carrot and potato salad:
  1. Start by boiling or steaming the vegetables. If boiling place a pan of water to heat, bring to the boil, season with salt and cook the vegetables leaving the skin on.
  2. Cook until softened but still firm. To check if cooked using a sharp knife piece in one of the vegetable if it goes in smoothly you know the vegetable is cooked.
  3. Meanwhile prepare a vinaigrette with the rest of the ingredients. Place all the ingredients in a bowl mix and leave to marinate while vegetable is cooking.
  4. Once the vegetables are cooked drain and leave to cool down before peeling.
  5. Peel the cooked vegetables, thinly slice them.
  6. Place on a large mixing and sprinkle the vinaigrette over.
  7. A little advice: add the vinaigrette to the sliced vegetables while they are still warm.
  8. Leave to rest until the vinaigrette totally immerse into the vegetables.
  9. Just enjoy this colourful root vegetables salad. Typically Mauritian made.

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