Salade Betterave et Pommes de Terre Recette Facile et Rapide

Ingredients

• 500 g Firm‑White Potatoes (washed, sliced into ½‑cm rounds, skin left on)
• 300 g Beetroot (peeled and diced into small cubes)
• 1 tbsp Dijon Mustard (smooth, no‑added‑sugar)
• 1 Garlic Clove (peeled and mashed into a paste)
• 3 tbsp Extra‑Virgin Olive Oil (cold‑pressed, preferably mild flavor)
• 3 tbsp Apple Cider Vinegar (unfiltered)
• 1 tsp Sea Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Herbes de Provence (optional, for aromatic note)
• 1 tbsp Chia Seeds (adds crunch and omega‑3s)
• 2 tbsp Fresh Parsley (finely chopped)
• 2 tbsp Fresh Coriander (Cilantro) (finely chopped)
• 2 Hard‑Boiled Eggs (optional, quartered for extra protein)

Instructions

1. Prepare the Potatoes

   Fill a large pot with about 2 cm of water, bring to a boil, then place the sliced potatoes in a steamer basket, season with a pinch of salt, and steam for 18‑20 minutes until tender but still firm.

   Time: PT20M

2. Dice the Beetroot

   While the potatoes steam, peel the beetroot and cut into small ½‑cm cubes.

   Time: PT10M

3. Make the Vinaigrette

   In the mixing bowl, combine mustard, mashed garlic, olive oil, apple cider vinegar, salt, pepper, Herbes de Provence and chia seeds. Whisk (or pulse with mini blender) until emulsified.

   Time: PT5M

4. Cool the Potatoes Slightly

   Remove the steamer basket, spread potatoes on a plate and let them cool for 5 minutes so they are warm‑room temperature.

   Time: PT5M

5. Combine All Ingredients

   Add the diced beetroot, chopped parsley and coriander to the bowl with the vinaigrette, then gently fold in the warm potatoes until evenly coated.

   Time: PT5M

6. Finish and Serve

   Transfer the salad to a serving bowl, garnish with optional quartered hard‑boiled eggs and a sprinkle of extra chia seeds if desired. Serve immediately or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

219

Protein

4 g

Carbohydrates

30 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Firm‑White Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Beetroot: Golden beet, Swiss chard stems
• Instead of Dijon Mustard: Whole‑grain mustard, Stone‑ground mustard
• Instead of Garlic Clove: Garlic powder (¼ tsp), Shallot (½ small)
• Instead of Extra‑Virgin Olive Oil: Avocado oil, Grapeseed oil
• Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice (1 tbsp)
• Instead of Sea Salt: Kosher salt, Himalayan pink salt
• Instead of Black Pepper: White pepper, Ground cayenne (pinch)
• Instead of Herbes de Provence: Dried thyme and rosemary blend
• Instead of Chia Seeds: Flax seeds, Sunflower seeds
• Instead of Fresh Parsley: Fresh cilantro (omit parsley)
• Instead of Fresh Coriander (Cilantro): Fresh parsley (extra)
• Instead of Hard‑Boiled Eggs: Tofu cubes, Chickpeas

Equipment Needed

• Large Pot with Steamer Insert
• Sharp Chef's Knife
• Cutting Board
• Mixing Bowl
• Mini Hand Blender or Whisk (optional)
• Measuring Spoons
• Tongs or Large Spoon (optional)

Critical Steps — Do Not Skip

• Steam potatoes until just tender; overcooking makes them mushy.
• Emulsify the vinaigrette properly to avoid separation.
• Fold potatoes gently to keep their shape and ensure even coating.

Chef Tips from the Video

• Use baby potatoes for a more elegant bite and natural sweetness.
• Roasting the beetroot instead of steaming adds a caramelized flavor.
• Add a pinch of smoked paprika to the vinaigrette for a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑mix before serving.

Freezer: Not recommended; texture of potatoes and beetroot changes.

Room temperature: Can sit at room temperature for up to 2 hours during a buffet.

Make-Ahead Tips

• Prepare the vinaigrette up to 24 hours in advance; store refrigerated.
• Steam potatoes a day ahead, cool, and keep covered in the fridge.
• Chop herbs and store in a damp paper towel to retain freshness.

Frequently Asked Questions