Italian
Beetroot and Potato Salad
by Chef in Camicia · 306K subscribers on YouTube
A vibrant antipasto featuring diced beetroot and potato salad with crunchy celery, topped with a creamy pink mayonnaise, delicate salmon tartare, marinated red onions and radishes, all tied together with Roséoro vinegar from De Nigris.
- Prep
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
12 items- 2 pcsBarbabietole (cotte)already cooked
- 2 pcsPatate (lesse)already boiled
- 2 pcsCeleryribs
- Olive Oilto taste
- Saltto taste
- Black Pepperto taste
- Aceto Roséoro De Nigrisfor marinating, dressing and mayonnaise
- Red Onionsliced, for marinating
- Radishessliced, for marinating
- Salmone Frescofor tartare
- Fresh Wild Fennelfor garnish
- Egg1 egg (or egg yolk) for mayonnaise
Method
- Marinate the sliced red onions and radishes in Roséoro vinegar for at least 30 minutes (or while preparing the other components).
- Prepare the pink mayonnaise: using a hand blender, blend 1 egg yolk (or whole egg) with a stream of oil and a splash of Roséoro vinegar until creamy and pale pink. Season with salt.
- Cut the cooked beetroot and boiled potatoes into small cubes. Finely dice the celery.
- In a bowl, toss the beetroot, potatoes, and celery with olive oil, salt, black pepper, and a drizzle of Roséoro vinegar.
- Prepare the salmon tartare: dice fresh salmon into small cubes and season only with olive oil and salt.
- Assemble the plates: place a mound of the beetroot and potato salad as the base. Spoon the pink mayonnaise over the salad. Top with the salmon tartare. Garnish with the marinated red onion slices, radish disks, and fresh fennel leaves.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
