Beetroot Potato Carrot Salad

Beetroot Potato Carrot Salad

The beetroot potato carrot salad includes a number of different elements with varied textures and flavours. The crunchy raw carrot and beetroot are so sweet against the slightly bitter mixed greens. Potatoes can be very versatile to cook with. As far as their taste goes, they are quite neutral when boiled but they absorb the extra flavours added when prepared so well.

Raw beetroot I think tastes so much better than steamed! The sweetness is still maintained and when grated it is not as hard to chew on. Beetroot can often be found at the grocer with its leaves, which can also be eaten and added to the salad. My favourite way of preparing the beetroot leaves is sautéing them simply with garlic, lemon and sumac. 

To make the beetroot potato carrot salad you simply boil the potatoes and during that time you prepare all the other ingredients. That includes grating the raw beetroot and carrot and then washing the coriander and salad greens to be chopped.

A salad like this one can be very substantial as a meal on its own. I frequently prepare the ingredients and then store them in the fridge without a dressing. That way they are able to be maintained longer and all I have to do is to assemble and pour the dressing before I eat it, which usually happens at work.

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Beetroot potato carrot salad

Prep Time 10 mins

Cook Time 20 mins

Cooling time 10 mins

Servings: 4



• 600 g potatoes, 3 small potatoes

• 500 g beetroot, 2 small beetroots

• 250 g carrot, 2 medium carrots

• 30 sprigs of fresh coriander

• 100 g mix salad greens

• 1 small red onion


• 3 tbs balsamic vinegar

• ¼ cup olive oil

• ½ tsp salt


1. Peel and cut the potatoes into small pieces. Bring enough water to a boil to submerge the potatoes and let them cook for 20min or until cooked to your liking. Once the potatoes are cooked strain the water out and allow them to cool slightly.

2. Meanwhile, peel and grate the raw beetroot using disposable kitchen gloves, as your hands will be stained. Peel and grate the carrots then aside. Wash the fresh coriander and salad greens before you roughly chop them and set them aside also. Thinly slice the red onion or you may choose to add fresh green onion.

3. To prepare the dressing just mix all the ingredients together. To assemble the salad, mix all the ingredients together in a large bowl and then pour the dressing over the salad.