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Peruvian Beet Salad

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
135 min
SERVINGS
4 servings
Lunch Peruvian
Peruvian Beet Salad
Ingredients
  • 4 medium beets
  • 2 large red potatoes
  • 4 carrots
  • 2 tablespoons mayonnaise, or to taste
  • 1 tablespoon prepared yellow mustard, or to taste
Instructions
1
Fill a substantial container with water, and incorporate beets into it. Subject the mixture to high heat until it reaches a rolling boil, and then cook for approximately 30 minutes. Introduce potatoes to the water mixture, and continue cooking for an additional 30 minutes. Add carrots to the pot, and maintain boiling until all the vegetables are tender, taking around 15 minutes. Drain the water from the pot, and allow the vegetables to cool down until they are manageable in terms of temperature.
2
Cut the cooled vegetables into uniform cubes, and place them in a serving dish. Combine the mayonnaise and mustard with the vegetables using a stirring motion until everything is evenly coated. Serve the dish warm, garnished with additional mayonnaise if desired