Potato Salad with Beetroot and Colorful Carrots

Summary

Ingredients

• 1 kg potato (s)
• 500 g beetroot
• 500 g carrot (s), colored
• 1 packet rocket
• 75 g parmesan cheese
• 2 tablespoon vinegar
• 6 tablespoon olive oil
• 1 tablespoon mustard
• 1 tablespoon honey
• salt and pepper
• Thyme
• rosemary
• basil

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Instructions

1. Remove dirt and sand from the potatoes and carrots and cut into large cubes. Peel the beetroot and also cut into cubes. Then mix everything with olive oil, salt, pepper, thyme and rosemary. Spread everything on a tray and bake in the oven preheated to 180 ° C for 30-40 until everything is crispy.
2. Make a dressing from the vinegar, honey, mustard, olive oil, salt and pepper, refine with thyme if necessary. Clean the rocket and slice the parmesan.
3. Take the vegetables out of the oven and let them cool down a little. Then mix together with rocket, parmesan and the dressing and garnish with a few fresh basil leaves.