Beet, Potato, Carrot and Pea Salad

Ingredients

• Beets1 count (80 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Mayonnaise1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Place a pot filled with water and a pinch of salt over high heat.

3. 3

   Step 3

   While boiling, peel the potato and the carrot.

4. 4

   Step 4

   Dice and add the potato to the pot filled with boiling water.

5. 5

   Step 5

   After 2 minutes, add the carrot together with the peas and boil for 6 minutes.

6. 6

   Step 6

   After 6 minutes, remove and drain everything together.

7. 7

   Step 7

   Separately, dice the beet.

8. 8

   Step 8

   Place the potato, carrot, beet and peas in a bowl.

9. 9

   Step 9

   Season with the mayonnaise and add salt.

10. 10

    Step 10

    Mix well and serve fresh.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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