Recipe
Cooked Mixed Vegetable Salad
Tender cubes of **potato**, **carrot**, and **beet** cooked just right, then coated with mayo and **lime**. Soft, creamy, and that classic market-style pink once the beet colors everything evenly. Simple, generous, and unmistakably Peruvian.
What you need
Ingredients
- 2.5 lWater
- 3 unitCarrot
- 0.5 tspGround Black Pepper
- 650 gWhite Potato
- 2 unitBeetroot
Per serving
Nutrition
- kcal
- 321
- fat g
- 21.58
- carbs g
- 29.47
- fiber g
- 5.33
- protein g
- 3.81