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🍽️ Colorful Salad with Beetroot, Potatoes, and Fresh Vegetables

288 kcal · 30 min · 4 servings

Ingredients

• 400 g small beetroot
• 400 g small, waxy potatoes
• 2 red bell peppers
• 200 g pearl onions
• 250 g plum tomatoes
• 0.5 cucumber
• 150 g mixed leaf salad (e.g. frisée, oak leaf and arugula)
• 4 tbsp white wine vinegar
• 1 pinch sugar
• salt
• pepper
• 4 tbsp sunflower oil
• 2 tbsp freshly chopped herbs (e.g. dill, chervil and chives)

Instructions

1. 1. Thoroughly wash the beetroot and potatoes under running water.
2. 2. Steam both vegetables together for about 25 minutes until they are tender.
3. 3. Let the steamed vegetables cool down briefly.
4. 4. Peel the beetroot and potatoes only when they are completely cool.
5. 5. Cut the peeled vegetables into bite-sized pieces or wedges.
6. 6. Wash the bell peppers and cut them in half.
7. 7. Remove the inside of the peppers, including seeds and the core.
8. 8. Peel the deseeded bell peppers preferably with a vegetable peeler.
9. 9. Cut the peeled bell peppers into thin strips.
10. 10. Peel the onions completely.
11. 11. Blanch the peeled onions briefly in salted water (cook briefly in boiling water).
12. 12. Rinse the onions immediately with cold water to stop them from cooking further.
13. 13. Let the cooled onions drain well.
14. 14. Wash the tomatoes thoroughly.
15. 15. Remove the stem from the tomatoes if present.
16. 16. Wash the cucumber thoroughly.
17. 17. Halve the washed cucumber lengthwise.
18. 18. Slice the cucumber halves into thin rounds.
19. 19. Wash the leaf salad thoroughly.
20. 20. Remove tough stems from the leaf salad.
21. 21. Spin the leaf salad dry.
22. 22. Tear the salad into smaller, manageable pieces if needed.
23. 23. Arrange all prepared ingredients attractively on plates.
24. 24. Whisk vinegar with 1-2 tablespoons of water, sugar, salt, pepper, and oil for the dressing.
25. 25. Stir the dressing well until it is homogeneous.
26. 26. Add the fresh herbs to the dressing.
27. 27. Finally, adjust the seasoning of the dressing with salt and pepper.
28. 28. Drizzle the finished dressing evenly over the salad.
29. 29. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 288
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 39 g