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Beet Salad (Ensalada de Remolacha)

Serves 4-6 Prep 10 min Cook 20 min Ready 25 min


  • 6 peeled medium size beets

  • 2 medium size potatoes

  • 1 large carrot

  • 1 cup of peas

  • 1 cup of picked onions

  • ¼ cup of olive oil


  1. First peel the beets and boil in salted water until soft. It should take about 20 mins, depending on the size of the beets. Once they're done, you'll be able to easy stick a fork through them.

  2. In a separate pot - peel & chop all vegetables into small cubes and boil for about 8 mins or until fork tender. Strain & let cool

  3. In a deep bowl, combine the olive oil, picked onions, pepper and mix thoroughly.

  4. Add the beets + vegetables & combine with olive oil mixture.

  5. Let sit in fridge for a few hours before serving.

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