SafePlates

Ingredients

• 2 medium potatoes, boiled (1 1/2 cups or 300g)
• 2 medium carrots, boiled (1 cup or 150g)
• 2 medium beets, boiled (1 1/2 cups or 250g)
• 1 small onion, finely chopped (1/2 cup or 75g)
• 3 large eggs, hard-boiled
• 1 medium apple, peeled and grated (3/4 cup or 100g)
• 1/2 cup (120ml) mayonnaise (or vegan mayo for plant-based)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon (15ml) lemon juice

Instructions

1. Peel and boil the potatoes, carrots, and beets separately until tender. Let them cool completely.
2. Peel the eggs and separate the yolks from the whites. Grate the whites and yolks separately.
3. Peel and finely chop the onion. If you prefer a milder taste, pour boiling water over the chopped onion for 1 minute, then drain.
4. Peel and grate the apple. Sprinkle with lemon juice to prevent browning.
5. Grate the cooled potatoes, carrots, and beets each into separate bowls.
6. On a large flat plate or in a deep dish, start layering the salad. First, spread the grated potatoes evenly as the base. Lightly season with salt and pepper.
7. Spread the chopped onion evenly over the potatoes.
8. Add a layer of grated apple over the onion.
9. Spread a thin layer of mayonnaise over the apple.
10. Add a layer of grated carrots, then another thin layer of mayonnaise.
11. Add a layer of grated egg whites, followed by a thin layer of mayonnaise.
12. Add the grated beets as the final layer. Spread the remaining mayonnaise evenly over the top.
13. Sprinkle the grated egg yolks on top for decoration.
14. Cover the salad and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
15. Slice and serve chilled.

Tip

For a plant-based version, use vegan mayonnaise and omit the eggs. You can add marinated mushrooms or seaweed for a savory, 'sea-like' flavor.