How to Make Beet Salad

• Let’s prep our potatoes and carrots first. Trim off stems, wash and place the potatoes and carrots into a small pot.
• Cover with water and add 1 tbsp. and boil for 25 minutes. Drain and let them cool before peeling and dicing.
• Now follow the same cooking instructions for beets as well. I’ve cut each beet into 4 pieces to speed up the cooking process. The reason why we don’t boil beets with the other veggies is that beets release color and will stain all your other veggies too.
• Alternatively, you can also roast beets in the oven. Cover each whole beet with aluminum foil and roast them on a baking sheet for 45-60 minutes at 400 F. The time depends on the size, so make sure they are fork-tender before getting them out.
• After the cooked vegetables have cooled down, peel the skin and dice the veggies. Then place all the diced vegetables into one large bowl.
• Next, mix all ingredients together. Sprinkle salt, and pepper and add avocado oil. Mix very carefully again otherwise, the boiled vegetables will lose their shape and the potatoes can become mashed.
• Cover the bowl with a lid and refrigerate for at least 6 hours or overnight for the best-tasting result. Mix the salad before serving. Your delicious Beet Salad is ready to be served!