How to make it

  • Cook beets and carrots together and potatoes separately, because they are cooking faster.
  • All veggies should be cooked through but not mushy.
  • Drain water and let veggies cool.
  • The idea is to cut all ingredients in as uniform way as possible - small dice (see photo).
  • If you like to preserve each vegetable's natural color, cut beet root first, and pour 1-2 tbsp olive oil on it. Turn to coat. Then add other veggies. Oil will prevent beets from coloring others.
  • Anyway, chop all veggies in a uniform way and mix together.
  • Add salt, pepper, oil and vinegar to taste.
  • Chill for 1-2 hours
  • Sprinkle fresh parsley over before serving

Reviews & Comments 2

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    " It was excellent "
    waterlily ate it and said...
    Yummy! I'll be trying this one soon!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    The color and flavor of this recipe is magnificent
    You have my 5 fork rating
    Was this review helpful? Yes Flag

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