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Moroccan potato salad and beets

Moroccan potato salad and beets


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Wash the beets well, cut them in half and boil them in cold water. Wash the potatoes well and boil them in the shell, separately. Then leave to cool, peel the beets and potatoes and cut into slices (I used the wavy cheese knife). They are placed in separate bowls.

Green onions are cleaned, washed and cut into slices. Wash the tomatoes, peel them and cut them into cubes. The parsley is washed, drained and finely chopped, and the garlic is peeled and cut into thin slices. All this is put over the beets and mixed slowly, so as not to break the beets.

Let's prepare the vinaigrette. It's very simple: mix the vinegar and oil in a bowl, add salt, pepper and paprika to taste. Put three tablespoons of vinaigrette over the potatoes and the rest over the beets. Shake the bowls a little to mix the ingredients with the vinaigrette and leave them to cool for half an hour.

Then place the beets in the middle of a plate, the potatoes on the edge and garnish with black olives and a little finely chopped parsley.

It can be served with or without bread, it is very consistent, we ate with some Teflon chicken. Absolutely divine!

PS: I added some grated horseradish over the beets (from my wonderful jar in the fridge. Goodbye, Vladut!


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How to prepare potato salad with mayonnaise and onions

If we have the potatoes boiled in the shell from the previous day (or well cooled) we can get to the facts. I peeled the potatoes and cut them in half (how small) or quarters (how big). You can also cut cubes or rounds, as everyone wants. I chopped the green onion and cut the red ones into slices.

I prepared quick homemade mayonnaise (recipe here) and I added 3 tablespoons of Greek yogurt and the juice of 1/2 lemon I mixed lightly. I seasoned it with salt and black pepper, freshly ground.


Russian beetroot salad

1. Wash the beets in their skins, wipe them with a paper towel and put them in the oven for 60-75 minutes. Let them cool and peel them.

2. Meanwhile, boil water with a teaspoon of salt. Before boiling, add the potatoes and whole carrots. Boil them for 20-25 minutes, drain and let them cool.

3. Cut diced beets, carrots and potatoes and put everything in a bowl. Separately, cut the pickles into cubes and squeeze them before adding them to the other vegetables in the bowl.

4. Drain the peas and finely chop the onion. Put them all in the bowl with the chopped vegetables. Separately, prepare a three-tablespoon vinaigrette sauce with oil, salt and pepper to taste, mustard and a pinch of vinegar if you prefer a sour salad.

5. Pour the sauce over the beetroot salad and let it cool for at least an hour, so that the flavors blend. Serve Russian salad seasoned with chives.

3 large beets
3 large potatoes
2 carrots
1 small box of peas
4 pickles
1 small onion
1 teaspoon mustard
salt and pepper
olive oil
vinegar
chive


Ingredients for the potato salad recipe with onion and mayonnaise

  • 1.2 kg of potatoes
  • 6 eggs
  • 1 medium onion
  • 300g mayonnaise
  • Mayonnaise:
  • 3 raw yolks
  • 2 tablespoons mustard
  • 300 ml sunflower oil

How do we prepare the potato salad recipe with onions?

The potatoes must be of medium size because they will boil in the peel and penetrate well. Put them to boil in water with 1 teaspoon of salt, about 30 minutes and check with a fork when they are ready.

Eggs are also boiled until hard. Boil for about 5-6 minutes from the moment the water boils.

Meanwhile, prepare mayonnaise:

Beat the yolks and mustard with the mixer and add the oil, 50 ml at a time, until it reaches the desired composition.

Peel a squash, grate it and cut it into medium-sized cubes. Eggs are also crushed. Cut the onion into juliennes.

Put all the ingredients in a large bowl and mix carefully with 2 tablespoons of wood so as not to crush the potatoes.

You can also add a little freshly ground pepper.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Maria Pintean can be found here.

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea »Recipes» Potato salad with onion and mayonnaise


Potato salad simple recipe with onion and sour dressing - oriental spring salad

Potato salad simple recipe with onion - oriental spring salad without olives and boiled eggs. Potato salad with simple vinegar and oil dressing and decorated with red, green and radish onions (spring). A dietary, sour and tasty salad that we eat with fatter or heavier steaks.

This one potato salad with red and / or green onions and plain vinaigrette with vinegar We usually do it for Easter, along with the traditional lamb steak. It is also a fasting salad recipe, not just garnish. And this year I accompanied the red lamb meat with this simplified oriental salad. Heavy or fatter meat requires a sour salad so potato salad with onions is the perfect garnish! see here how I made the delicious lamb meat in the oven.

If he kept mentioning the oriental salad, I have to bring clarifications about it. It also contains olives and boiled eggs and for Easter all we want is to supplement the menu with eggs. You can find her recipe here. And her dressing differs being based on oil, mustard and lemon juice.

For simple potato salad with onions we use peeled potatoes. They can be boiled 1-2 days before and peeled only when used (so as not to dry out). Potato varieties for salads are "soap", ie not floury. In supermarkets you can find salad potatoes ready sorted and packed in nets. The floury ones are crushed to boil and we don't want that.

Depending on the season, we choose white, red or green onions. In spring we make a mix of red and green onions.

In addition, the potato salad is good to stay cold for at least a few hours (after seasoning) so that the "friendship" of the components takes place. So we can assemble it in the evening, put it in the cold (covered) and decorate it before serving, the next day. It is also very comfortable for the housewife because it gets rid of a worry.

You can also make salads with purple potatoes - see here.

From the quantities below it results approx. 6 servings of potato salad. It can be stored in the refrigerator for 2-3 days without any problems. It's getting tastier every day!


Potato Salad, Beets And Red Onions

  • 500g beets
  • 4 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 tablespoon brown sugar
  • 400g potatoes
  • 1 red onion
  • 1 lemon - peel and juice
  • 1 teaspoon vinegar
  • 50g raisins
  • parsley

1. Preheat the oven to 200 degrees. Put beetroot in a tray, cut into cubes, and mix with 2 tablespoons of olive oil, cumin and 1 tablespoon of brown sugar. Season, then fry for 35-40 minutes until softened and caramelized. Set aside to cool.

2. Meanwhile, put a pot of water on the fire, then boil the potatoes for 12 minutes or until soft. Drain and cool.

3. Put the onion, cut into pieces, in a bowl and cover with hot water, then soak for 2 minutes. Drain, then put in a bowl and mix with a pinch of salt and lemon juice. Set aside for 20 minutes.

4. Drain the liquid from the onion in a small jar, then add the vinegar, a little sugar and the remaining 2 tablespoons of olive oil. Stir until smooth. Season well.

5. Combine the beets, cool, and potatoes in a large bowl, add the sauce, then mix with the onion, lemon peel, raisins and parsley, then serve.


It's not a complicated recipe at all, it can be done with raw, boiled or baked red beets. Personally, I prefer beets baked, because it has a special sweetness, which I really like. According to taste, but you can choose any of these options.

You can see below the video recipe, where you can see up close how I prepare everything, because it is extremely simple.

Grate the beets, then add the grated horseradish. I like to shave the little grater.

Add a teaspoon of salt, vinegar, then mix everything very well.

Add a little vinegar on top. With a spoonful we push a little, so that the vinegar enters everywhere.

We tighten the lids and label the jars.

How do we keep salad for the winter?

The jar with this salad can be kept in the refrigerator or in the pantry, cold. From these quantities I obtained 1 jar and a half, of 700 g. I kept the whole jar in the pantry, it can be used for a longer time, and I kept the other one in the refrigerator, for immediate consumption.

That's all, our recipe is ready. I also invite you to try the beetroot recipe with vinegar (in a jar), an alternative to this recipe.

If you like this recipe, you can leave a comment below and you can subscribe to receive the new recipes by email. Don't forget to subscribe to the Youtube channel as well.

Below you can watch the video recipe, on my channel you can also find other food and canned recipes, all at least as simple and delicious:

The recipe was also tested by the readers of the blog Pofta Buna !, you can see the results below:

Recipes with Gina Bradea »Recipes» Beetroot salad with horseradish


Video: Moroccan Beetroot Salad Recipe - CookingWithAlia - Episode 154


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