The Haitian Potato Salad with Beets is a popular dish in Haiti. At first glance, the purple color of the salad is hard to digest but that color is only one of the defining features of the salad. Having both beets and potato as core ingredients, the Haitian Potato Salad Beets Recipe gives a crunchy texture to the regular potato salad. After one bite you won’t be able to stop yourself from reaching for more!
Haitian Potato and Beets Salad Recipe
- 2 beets
- 2 red potatoes
- 2 carrots
- 1/4 onion, minced
- 1 celery stalk, diced
- 1/2 green pepper, diced
- 1/2 cup mayonnaise
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp fresh parsley
- 1/2 cup organic apple cider vinegar
- 1/2 tbsp olive oil, extra virgin
- Rinse the fresh produce thoroughly to remove any dirt
- Remove the ends of carrots and beets
- Place the beets separately, and the carrots with potatoes in separate pots of water
- Set the pots on the stove and cook at medium heat for 30 minutes
- Once the beets, carrots, and potatoes have softened, turn off the flame
- Place the cooked vegetables under cool running water, this will help in peeling off their skin easily
- Place the peeled vegetables on a cutting board and dice them into bite-sized cubes, place them into a large bowl
- In a large-sized bowl mix the onion, celery, pepper, mayonnaise, salt, pepper, parsley, vinegar, and olive oil
- Once blended completely, pour it over the diced vegetables
- Toss the salad well to ensure everything is mixed
- Place in the fridge for 15 to 20 minutes and serve chilled!
Tips for this recipe
- You can refrigerate the Haitian Potato Salad Beets in an airtight container for 2 days (5 days if you don’t use mayonnaise)
Fresh and crispy Haitian Potato Salad Beets recipe is ready. Enjoy this recipe with lamb chops, fried or grilled red snapper, and black rice.
Tips for better-tasting Haitian Salad
This salad recipe is made from beet roots. This vegetable is available all year round. It’s important to remember that these beet roots reach the market covered in dirt and soil. Always rinse them properly after getting home, even if you will be peeling them later.
When the roots are boiling, boil them with the peel on. This way the boiled water softens the peel and it loosens up making it easier to remove than hacking away at the root with your knife. Work smart, not hard.
Once the roots have boiled, let them cool under running water. Don’t rush the recipe, boiled vegetables are hotter than they seem and you might end up with burns.
Haitian Cuisine is very diverse due to its location on the western third of Hispaniola. Throughout history, Haiti has been invaded and conquered by numerous empires like Spain, France, and the US. All of these cultures have shaped Haitian Cuisine. The indigenous Tainos People ruled Haiti long before Christopher Columbus’s arrival.
Barbeque is said to have originated from the Tainos method of roasting animals over fire; the name barbeque is said to be an evolution of the Taino word barabicu. Coffee, cocoa, sugarcane, and cotton grow wild in the region. Haitian food is heavily influenced by Creole and French Cuisine.
Pair the Haitian Salad with these recipes
The salad works great with hearty proteins, like Gluten-Free Sesame Chicken and flavorfully tender Instant Pot Mongolian Beef. Add more chewy and dense texture to your Haitian Salad with Whole Grain Rice Cakes.
Healthy burgers pair wonderfully with the Haitian Potato Salad, the Tofu Burger has the perfect combination of caramelized mushrooms, beans, and tofu. For a scrumptious lean meat burger, try the Asian Salmon Burger Recipe, it will satisfy all your fast food cravings. Fry some Salmon Patties to add protein to your salad when you’re running low in time.
Prepare a stellar dinner table with the Williams Sonoma Salmon and a crispy bowl of Haitian Potato Salad Beets, the cucumber citrus salsa and potato salad make a great pair! The Dragon Glazed Salmon Recipe will tantalize your taste buds and look pleasing to the eye. Conclude the night with a delectable Swedish Almond Cake.