Beetroot and Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g beetroot
- 700 g potato (s), waxy
- 4 tablespoon lemon juice, freshly squeezed
- 2 thick onion (s)
- 200 g smoked tofu
- Balsamic
- olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the beetroot and potatoes unpeeled. Medium-sized beetroot takes about 20 minutes to cook in a pressure cooker, and about 45 minutes in a normal saucepan. If you are in a hurry, you can also buy pre-cooked dishes, which I personally don`t like so much.
- Then peel the beetroot and cut into 1/2 cm thick slices, season with salt, pepper and drizzle with the lemon juice. Peel and slice the potatoes. Dice the smoked tofu into approx. 1/2 cm pieces and cut the onions into rings. Fry the smoked tofu and onions vigorously in olive oil and deglaze with plenty of balsamic vinegar. Add the potato slices, season with salt and pepper. Mix beetroot and potatoes and season with salt and pepper if necessary.
- Note: The salad tastes lukewarm best, but can also be eaten cold. The amount of ingredients can be varied according to taste.
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