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Ingredient
Beetroot & Potato Salad
Introduce
Chef :
Hiroko ListonBeetroot & Potato Salad
I used to be a Beetroot hater. I hated it so bad and didn’t want to put it into my mouth. But I love it now, and Canned Beetroot is my pantry essential. ‘Spinach, Beetroot & Fetta Salad’ is my No.1 Beetroot Salad. No. 2 is this ‘Beetroot & Potato Salad’. You can add Boiled Eggs to it.
Ingredient
Food ration :
4 servings
1 can (425 g)
Beetroots *cut into bite-size pieces
4 tablespoons
Japanese Mayonnaise
4 tablespoons
Sour Cream
2-3 tablespoons
chopped Parsley *save some for topping
Cooking instructions
* Step 1
Cook Potato pieces in salted water until soft.
* Step 2
Combine Pickled Cucumber, Red Onion, Sour Cream, Mayonnaise and Parsley in a large bowl.
* Step 3
When Potato is softly cooked, drain well, and add to the bowl. Add Beetroots as well, and gently mix to combine.
* Step 4
Sprinkle with saved Parsley and extra Black Pepper on top, and serve.
*Tips: Boiled Eggs are nice addition to this salad.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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