Home Healthy Salad Recipes Potato Salad Cake With Beet Recipe

Potato Salad Cake With Beet Recipe

2

Potato Salad Cake With Beet Recipe Potato Salad Cake With Beet Recipe Potato Salad Cake With Beet Recipe

Ingredients:

  • 5 large potatoes,
  • 1 small beet,
  • 1 handful of chopped dill,
  • Salt,
  • 1/2 lemon juice,
  • 3 tablespoons olive oil,
  • For topping mayonnaise or plain yogurt.

Preparation:

  1. Peel and take the potatoes into a pot, add water to pass over and simmer until tender,
  2. Peel the beet and cook in the same way in a separate pot,
  3. Drain the potatoes and take into a deep bowl,
  4. Add olive oil, salt and lemon juice and mash them with a potato masher or fork.
  5. Divide the mixture into 3 equal parts,
  6. Finely grate the beet,
  7. Add half of the grated beet to one part of the potatoes and mix with a fork,
  8. Add two thirds of the remaining beet to the second piece and mix,
  9. Add the remaining beet and chopped dill to the last piece of potato and mix,
  10. Cover the 19 cm springform cake pan with plastic wrap,
  11. Spread the darkest colored potato mixture on the bottom of the mold,
  12. Spread the darker colored of the remaining mixtures on top of it,
  13. Spread the last mixture on top,
  14. Place a large plate on top and turn upside down, remove the plastic wrap,
  15. Garnish with mayonnaise or plain yogurt with a piping bag.

Enjoy…

Ingredients:

  • 5 large potatoes,
  • 1 small beet,
  • 1.5 cups minced dill,
  • Salt,
  • Yoghurt.

Preparation:

  1. Peel and boil the potatoes,
  2. Peel and boil the beet in a separate pot,
  3. Drain the cooked potatoes and place half of them in one bowl and the other half in another bowl,
  4. Grate the beet and add to one of the bowls, then add salt to taste and mash everything together,
  5. Add the minced dill and salt to taste to the other bowl with the potatoes, then mash everything together,
  6. Cover a 19 cm springform pan with plastic wrap,
  7. Place half of the potato dill mixture on the bottom of the pan as an even layer,
  8. Now spread the potato beet mixture on top as a second thick layer,
  9. Cover with the rest of the potato dill mixture as a third layer,
  10. Refrigerate for 1-2 hours and invert on a serving platter,
  11. Pour some yoghurt on top while serving.

Bon appétit…

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