Potato salad with beetroot

Potato Salad with Beetroot – a colorful and healthy delight

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 4

Who doesn't love a fresh salad full of flavors and vibrant colors? The potato salad with beetroot is a perfect choice for any meal, whether it's a family lunch or a festive dinner. This simple recipe combines the sweetness of beets with the creamy texture of potatoes, resulting in a delicious and nutritious dish. Over time, beet salads have become a favorite for many, not only for their taste but also for the nutritional benefits they offer.

Your ingredients are:
- 3 medium potatoes (approximately 600 g)
- 1 large beetroot (approximately 200 g)
- 1 bunch of fresh parsley
- 1 tablespoon of olive oil (or to taste)
- Salt to taste
- Lemon juice to taste

Nutritional benefits:
Potatoes are an excellent source of complex carbohydrates and fiber, contributing to healthy digestion. Additionally, beets are rich in antioxidants, vitamins A and C, and minerals like potassium and folate. This combination not only provides a unique taste but is also a beneficial choice for your health.

Step by step to a perfect salad:

1. Preparing the vegetables:
Start by washing the potatoes and beetroot well. It's essential to ensure that the vegetables are clean, as we will use the skins of the potatoes and beets to retain all the nutrients.

2. Boiling the potatoes:
Place the potatoes in a pot with cold water and add a little salt. Boil them for 20-25 minutes or until they are cooked but not overly soft. Check them with a fork; if it goes in easily, they are done. After boiling, drain them and let them cool.

3. Roasting the beetroot:
Meanwhile, prepare the beetroot. Wrap the beetroot in aluminum foil and roast it in the preheated oven at 200 degrees Celsius for about 30-40 minutes. The beetroot is ready when you can easily pierce it with a fork. After roasting, let it cool slightly, then peel it. Use gloves to avoid staining your skin.

4. Cutting the vegetables:
Once the potatoes and beetroot have cooled, cut them into cubes or strips, depending on your preference. This is a great opportunity to involve the family in meal preparation, giving children a simple cutting task.

5. Preparing the dressing:
In a small bowl, combine the olive oil, lemon juice, and salt. Mix well to obtain a homogeneous dressing. You can adjust the proportions to taste; add more lemon juice if you prefer a tangier flavor.

6. Mixing the ingredients:
In a large bowl, add the chopped potatoes, beetroot, and finely chop the parsley. Pour the dressing over the vegetables and mix gently, being careful not to mash the potatoes. It’s important to mix the salad a little while before serving to prevent the beetroot from coloring the potatoes.

7. Serving:
Serve the potato salad with beetroot immediately, garnished with a few fresh parsley leaves. This can be a wonderful side dish for meats or fish, but it is also popular as a vegetarian main course.

Useful tips:
- If you want to add a crunchy note, you can include some nuts or toasted seeds.
- This salad can be stored in the refrigerator for up to 2 days, but it is recommended to prepare it fresh to maintain its texture and appealing appearance.
- You can vary the dressing by adding Dijon mustard or honey for a different flavor.

Frequently asked questions:
1. Can I use canned beetroot?
Yes, but my advice is to use fresh beetroot for the best flavors and textures.

2. How can I make the salad heartier?
You can add feta cheese or chopped hard-boiled eggs for extra protein and flavor.

3. What other vegetables can I use?
You can add grated carrots or celery to diversify the texture and taste.

This potato salad with beetroot is not just a simple dish, but also a smart choice for a balanced diet. Let yourself be inspired by its colors and flavors, and don't forget to share it with your loved ones. Enjoy your meal!