Ensalada de Beterraga

Name: Ensalada de Beterraga
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 red beets, diced; 2 russet potatoes, diced; 2 carrots, diced; 2 tbsp lime juice; 2 tbsp extra virgin olive oil; 1/2 tsp salt; 2 tbsp fresh cilantro, chopped

A vibrant Peruvian beet salad featuring boiled root vegetables tossed in a bright citrus dressing.

40 minEasyServes 4140 cal/serving

PeruvianSaladStovetopVegetarianVeganHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

4 red beets, diced
2 russet potatoes, diced
2 carrots, diced
2 tbsp lime juice
2 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp fresh cilantro, chopped

Instructions

1

Place 4 diced red beets in a pot, cover with water, and boil for 15 minutes until tender.
2

Place 2 diced russet potatoes and 2 diced carrots in another pot, cover with water, and boil for 10 minutes until tender.
3

Drain all cooked vegetables and let them cool completely.
4

In a large bowl, whisk 2 tbsp lime juice, 2 tbsp extra virgin olive oil, and 1/2 tsp salt.
5

Toss cooled vegetables with dressing and finish with 2 tbsp chopped fresh cilantro.

Questions

How long does Ensalada de Beterraga keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensalada de Beterraga?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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