Creamy beets salad

This creamy looking salad is simple, creamy and tasty.

Ingredients: Serving for two.

• 2 medium size red beets

• Mayonnaise

• 3 medium size carrots

Instructions

1. Wash the beets together with the carrots and boil them on medium or high heat for 20 to 30 min until the beets are cooked.

Tips 1

if you purchased beets with their leaves and their roots; remove those before boiling the beets.

Tips 2

you can check if the beets are cooked by using a fork or a knife anything that can pierce through the beet.

The knife or fork must be able to piece through the beet easily without any pressure from your part; the beets texture must be tender if it is hard, it means it is undercooked or need more boiling.

Tips 3

Even though the beet is cooked together with the carrots, the carrot will be the first to cook because the beet are thicker in size.

With that said around 10 to 15 min of boiling, check the carrot to see if they are cooked by using a knife and if the carrots are cooked remove them from the boiling water and set aside.

2. After the beets and the carrots are cooked, place them in cold water and leave them in the water for around 5 min until they chilled.

3. Remove the skin from the beets and the carrots with a knife.

Tips: After the beets and the carrots are well cooked; the skin can easily be removed from the beets with just the fingers, but you can use a knife for faster results but be careful not to trim more than the skin.

4. Cut the beets in cubes and the carrots in medium size circles or in medium size cubes, add them in a bowl.

5. Add 1 to 2 tablespoon of mayonnaise, mix, stir and serve.

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