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