Ensaladilla rusa with beetroot

Name: ensaladilla rusa with beetroot
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 800 g solid potatoes; 1 Scale boiled beets 500 g; 1 Red onion; 2 el capers jar 100 g; 2 el White wine vinegar; 3 el olive oil; 2 tl dijon mustard; tray flat leaf parsley (a 20 g), leaves finely chopped

A tasty Spanish recipe. The vegetarian side dish contains the following ingredients: firm potatoes, cooked beet (500 g), red onion, capers (100 g), white wine vinegar, olive oil, dijon mustard, flat parsley ((a 20 g) and leaves finely chopped).

Ingredients

Directions

Peel the potatoes, halve the size and boil in water with salt in 15 min. Just done. Drain and let cool for 10 minutes.
Meanwhile, peel the beetroot and cut into cubes of 1 x 1 cm (brunoise). Put in a bowl. Cut the onion into wafer-thin half rings and add to the beetroot together with the capers. Beat the vinegar, oil and mustard to a dressing. Season with salt and pepper. Mix through the beetroot.
Cut the potatoes into cubes of 1 x 1 cm (brunoise) and add with the parsley to the beetroot. Spoon the salad and serve immediately.