Colombian Vegan Beetroot Salad
This Colombian Beetroot Salad (Ensalada de Payaso) is a healthier and vegan version of the original. Besides beetroot, it contains potatoes, carrots, green onions, and cilantro. It gets its delicious creamy texture from a dressing made with avocado. This salad is easy to prepare, vegan, and gluten-free.
Ingredients
- 2 carrots
- 3 beetroots
- 1 big potato, or 2 smaller ones
- 1 green onion (scallion), chopped
- handful cilantro, chopped
- salt and pepper
Avocado dressing/mayonnaise
- 1/2 ripe avocado, smashed (use 1 whole avocado when using a smaller kind like the hass avocado)
- juice of 1 lime
- 1 tbsp white vinegar
- 2 tbsp vegetable oil (a more neutral type like sunflower oil)
- 1/3 tsp mustard
- water, if necessary
- salt and pepper
Instructions
- Start by preparing the beetroot, potato, and carrot. Peel the carrot and potato.Boil the potato, carrots, and beetroots in different pots until they are tender.
- In the meantime, make the avocado dressing. Place all ingredients except water in a bowl and use a blender to mix well. Taste and adjust seasoning. Add some water if the texture is too thick. You want the dressing to be slightly more liquid than mayonnaise.
- When vegetables and potatoes are cooked, take them out and let them cool. Reserve a spoon of the pink cooking liquid of the beetroots. Peel the skin of the beetroot. Chop up all vegetables and potato and place in a bowl.
- Add chopped cilantro, green onion, avocado dressing, and some of the beetroot cooking liquid to add color. Mix well. Adjust the seasoning.Serve as a side dish, or eat with patacones, vegetables, and/or a vegan hamburger to make a complete meal.
Notes
This salad can be made ahead of time. You can keep leftovers up to 3 days in the refrigerator.
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