A classic Peruvian pollería side made to complement without weighing down the meal. Tender cooked vegetables, creamy avocado, and a light vinaigrette make it mellow, fresh, and gently tangy—the kind of salad that feels right beside pollo a la brasa.
Peel the beetroot and carrot, trim the ends from the green beans, and wash everything. Cut the beetroot into roughly 1.5 cm cubes, the carrot into thick half-moons, and the green beans into 4–5 cm pieces; keep the cuts even so each vegetable cooks through without turning mushy.
Bring the water to a boil divided between two pots. Cook the beetroot in one for 12–15 minutes, until tender but still firm when pierced. In the other, cook the carrot for 5 minutes, add the green beans, and continue for
Turn what you find into an experience you can actually bring to your kitchen.
Mix the oil, vinegar, and salt for about 20 seconds, until the vinaigrette looks briefly emulsified. Cut the avocado into wedges and gently arrange the cooked vegetables on a serving dish; finish with the avocado and spoon the vinaigrette over everything just before serving. It should be tender, colorful, and fresh—never watery or mushy. And that’s it: a simple side that does exactly what it should beside the chicken.
