Colombian Beet and Carrot Salad
Raw beetroot and carrot grated fine, with boiled egg, onion and mayonnaise. Nothing is cooked except the eggs, it takes twenty minutes, and it turns bright pink the moment you stir it. Serves five.
Servings: 5
Calories: 148kcal
Ingredients
- 3 carrots grated raw
- 3 beets grated raw; they will stain your hands and the bowl
- 2 eggs, boiled start these first: everything else waits on them
- ½ onion, chopped
- Mayonnaise enough to bind, added a spoonful at a time
- Salt, to taste
- Cilantro, optional
Instructions
- Put the eggs on to boil first, since everything else waits on them. Fifteen minutes in enough water to cover, then leave them to cool.
- Meanwhile, grate the carrot and the beetroot and put them in a bowl.
- Chop the onion and add it to the bowl.
- Peel the cooled eggs, dice them and add them in.
- Add the mayonnaise a spoonful at a time, check the salt, and stir until everything comes together. Add cilantro if you want it.
Notes
Everything turns pink. The beetroot bleeds into the mayonnaise the moment you stir, and there is no avoiding it: it is what the salad looks like. It also stains hands, chopping boards and cloth, so grate it last and rinse the board straight away. Fifteen minutes is longer than a boiled egg needs and is what causes the grey-green ring around the yolk; ten minutes then straight into cold water avoids it, though the ring is harmless. The salad is better after an hour in the fridge, and it does not keep past a day because the vegetables release water.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 625mg | Potassium: 322mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6256IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg