Skill Level: Easy

Cuisine: Regional

Course: Salad

Portions: 4 Portions

Time: 1hs

Haitian beet salad has a flavor that will have you coming back for second and third servings. When people first see this pink/purple-ish meal looks unnatural, but after the first bite it’s hard going back to boring potato salad. You can serve it with a pork dish griot.

Ingredients for the salad:

  • 2 carrots, chopped
  • 4 potatoes
  • 2 lbs of fresh beets
  • 2 tbsp of fresh parsley
  • ½ cup of melted butter
  • ½ cup of mayonnaise
  • ½ tsp of ground pepper
  • 1 tsp of salt
  • 1 tsp garlic paste
  • 1 tsp Tabasco sauce
  1. Put the carrots and potatoes to boil and add ½ tsp of salt to water.

  2. Cut the beet stems about 1 inch from the top to preserve its color.

  3. In a separate pot, add water and ½ tsp of salt. Boil the beets for approximately one hour or until tender.

  4. In a mixing bowl, peel and chop the carrots and potatoes into half inch chunks. Peel and dice the beets then add to the mixing bowl.

  5. Drizzle melted butter over the salad and add mayonnaise as desired.

 (A little secret, for the seasoning sauce, I combine fresh parsley, ground pepper, mayonnaise, some garlic paste and a pinch of Tabasco sauce. You can serve warm or cold.)

Bon Appétit!