Calories & Macros: 765 kcal; Protein 14 g, Carbs 119 g, Fats 28 g
Prep Time: 5 min
Cook Time: 15 min
250 g beetroot
100 g carrots
500 g potatoes
2 tbsp vinegar
1 smidgen ground black pepper
2 tbsp olive oil
The beetroot, carrots and potatoes are boiled in lightly salted water (1 tsp salt) until they can easily be penetrated by a knife/toothpick.
Remove the water.
Peel them all.
Cut them all into rough chunks.
Chop the shallot.
Mix everything together in a bowl.
Add 1 smidgen of ground black pepper.
Add 2 tbsp vinegar and 2 tbsp olive oil.
Mix everything together.
Add salt to taste.
Can be eaten warm, or cold after being in the fridge.
Cut scallions or cut coriander could be added as decoration to the dish.