Beet, Potato and Carrot Salad

Ingredients

• Beets1 count (80 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If not, boil for 30 - 40 minutes.

2. 2

   Step 2

   While boiling water in a pot with a little salt, peel and dice the potato and carrot.

3. 3

   Step 3

   Once boiling, add the potato and let it boil for 10 - 12 minutes.

4. 4

   Step 4

   When there are 6 minutes left, add the carrots and cook until tender. Remove and drain well.

5. 5

   Step 5

   Peel and dice the beet.

6. 6

   Step 6

   Once done, mix the beet, carrot and potato in a bowl.

7. 7

   Step 7

   Season with olive oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beet, Potato and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.