The beetroot potato carrot salad includes a number of different elements with varied textures and flavours. The crunchy raw carrot and beetroot are so sweet against the slightly bitter mixed greens. Potatoes can be very versatile to cook with. As far as their taste goes, they are quite neutral when boiled but they absorb the extra flavours added when prepared so well.

Raw beetroot I think tastes so much better than steamed! The sweetness is still maintained and when grated it is not as hard to chew on. Beetroot can often be found at the grocer with its leaves, which can also be eaten and added into the salad. My favourite way of preparing the beetroot leaves is sautéing them simply with garlic, lemon and sumac. 

To make the beetroot potato carrot salad you simply boil the potatoes and during that time you prepare all the other ingredients. That includes grating the raw beetroot and carrot and then washing the coriander and salad greens to be chopped.

A salad like this one can be very substantial as a meal on its own. I frequently prepare the ingredients and then store them in the fridge without a dressing. That way they are able to be maintained longer and all I have to do is assemble and pour the dressing before I eat it, which usually happens at work.