🥗 Beet & potato salad with boiled egg
An Andean classic full of color: tender potatoes, sweet beets, and creamy eggs, lifted with lime, onion, and the love of the highlands.
📝 Ingredients (serves 4)
300 g yellow potatoes, peeled and cubed
250 g beets, peeled and cubed
240 g eggs (approx. 4 large eggs)
80 g red onion, thinly sliced
60 g fresh lime juice (about 2 large limes)
20 g extra virgin olive oil (EVOO)
4 g salt
1 g freshly ground black pepper
5 g chopped fresh cilantro or parsley (optional)
🍳 Instructions
1. Cook the potatoes, beets, and eggs
Steam the potatoes and beets separately until tender (12–15 minutes for potatoes, 20–25 for beets).
Boil the eggs for 10 minutes, then transfer to cold water and peel once cooled.
2. Marinate the onion
While vegetables cook, soak the onion slices in lime juice with a pinch of salt. Let sit at least 10 minutes to mellow the flavor.
3. Mix and dress the salad
In a large bowl, combine the potatoes, beets, and marinated onions with their juice.
Add the EVOO, salt, and pepper, and toss gently to coat.
4. Finish and serve
Slice the boiled eggs and arrange them over the salad.
Sprinkle with fresh herbs if using. Serve at room temperature or chilled.
🌿 Kuisit Tip
For a deeper flavor, try oven-roasting the beets. This salad gets even better after a few hours in the fridge as the flavors meld.
Want to boost the nutrition? Add 60 g of cooked chickpeas, they bring plant-based protein and a creamy texture that fits beautifully.