John Myers
Contents
show
Vegan: Fresh Beetroot Salad – Potato Salad – Carrot Salad
The perfect vegan: fresh beetroot salad – potato salad – carrot salad recipe with a picture and simple step-by-step instructions.
For the beetroot
- 2 piece Beetroot
- 1 piece Chopped onion
- 1 piece My vegetable broth * or salt
- 1 pinch Xylitol *
- 1 pinch Apple Cider Vinegar
- 1 pinch Freshly ground pepper
For the potato salad
- 10 name is Jacket potatoes
- 1 piece Chopped onions
- 1 piece Old master vinegar
- 1 piece My vegetable broth * or salt
- 1 piece Freshly ground pepper
- 1 piece Sunflower oil
carrot salad
- 3 piece Carrots
- 1 piece Apple
- 1 pinch Xylitol *
- 1 pinch Apple Cider Vinegar
- 1 pinch Freshly ground pepper
- 1 pinch Apricot kernel oil or similar
beetroot salad
- Put the tubers in the water and cook until soft. Then peel them with a peeler and cut them into slices. Add the onions and season with the remaining ingredients, stir well and let stand for a while.
carrot salad
- Peel the carrots, wash the apple, cut in half and quarter, put everything through the slicer – I’ll do it with my Genius – in a bowl, season with the spices and let it steep.
potato salad
- Peel the boiled potatoes and cut them into slices. Add the chopped onions, the oil, the vegetable stock, the vinegar and pepper and season to taste, this salad should also pull a little.
- * (healthy sugar)
Facebook Comments