Beetroot Salad


Beetroot Salad
Preparation time
Cooking time


For 5 Person(s)


  • 2 cup(s) sweet potato, large diced
  • 1 cup(s) chocho, diced
  • 1 cup(s) carrots, julienne
  • 1 pound(s) beetroot
  • 1 can(s) Grace Gungo Peas, drained
  • 6 whole Lettuce Leaves
  • Dressing:
  • 1/4 cup(s) Olive Oil
  • 1/4 cup(s) mustard
  • 1/4 cup(s) wine vinegar
  • 1 teaspoon(s) ginger, grated
  • 1/4 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 1 sprig(s) parsley, chopped

Beetroot Salad Directions

  1. Peel sweet potatoes and cut into large dice; peel chocho and cut into medium dice and cut carrots into julienne (thin strips).  Boil until tender and drain immediately.
  2. Wash whole beetroot and boil in enough water to cover.  Peel and cut into medium or large dice.
  3. Combine sweet potatoes, chocho, carrots and beetroot; and then drain the Grace Gungo Peas.
  4. Combine dressing ingredients in a bowl and whisk well.  Pour dressing over beetroot mixture and mix well.
  5. Arrange lettuce leaves on the base of a salad bowl and top with the beetroot mixture.
  6. Garnish with chopped parsley.

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