Vegetable Salad with Beetroot, Potato, and Carrot

Name: Vegetable Salad with Beetroot, Potato, and Carrot
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 300 g Potato

For weekdays and holidays, budget-friendly and simple to prepare! Vegetable Salad with Beetroot, Potato, and Carrot is something between Olivier and Herring under the fur coat. It turns out tasty, tender, juicy, with a pleasant tang. It also looks quite attractive, festive, and elegant!

4.7

(23)

Updated : 29 September, 2025

Easy

About 45 min.

Ingredients

300 grams

Potato

1

Onions

1

Carrot

200 grams

Beetroot

1

Apple

180 grams

Mayonnaise

200 grams

Salted cucumbers

3

Eggs

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Boil chicken eggs until hard, then cool them in cold water. Also boil the beets, and separately boil potatoes in their skins and carrots until soft.

Step 2

Peel the onion. Rinse with cold water and finely dice. Place in a bowl and pour boiling water over to remove bitterness. After 10 minutes, drain, rinse with cold filtered water, and pat dry with paper towels.

Step 3

Peel the cooled eggs and grate them on a medium grater.

Step 4

Peel the boiled potatoes and grate on a medium grater.

Step 5

Peel the boiled carrots and grate them the same way.

Step 6

Take a sweet-and-sour apple, peel it, and grate on a fine or medium grater.

Step 7

Dice pickled cucumbers into small cubes (you can also use salted ones).

Step 8

Grate the beetroot separately so it doesn’t stain the other vegetables.

Step 9

Prepare homemade mayonnaise if possible - it’s tastier and healthier, especially with good olive oil. But store-bought works too. You can substitute sour cream or natural yogurt.

Step 10

Place a cooking ring on a flat plate. If you don’t have one, use a springform cake tin (about 7 inches / 18 cm diameter). First layer: grated potato, press lightly, and spread about 1.5 tablespoons of mayonnaise.

Step 11

Second layer: carrots, press lightly, spread mayonnaise. Third layer: onion, then cucumbers, spread mayonnaise again.

Step 12

Next layer: grated eggs with mayonnaise, then grated apples with mayonnaise.

Step 13

Final top layer: grated beets. On top, make a mayonnaise grid with a piping bag.

Step 14

Before serving, refrigerate the salad for a couple of hours.