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   Wednesday, January 27, 2021 

Vote for your Country in the Battle of the Islands! Potato, Beet and Vegetable Salad



Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4 persons


  • 1 Piece ginger root, (1 inch), beaten
  • 4 Cups water
  • 1 Pound yellow sweet potato, cut into cubes
  • 1 Pound cho-cho, julienne
  • 1⁄2 Pound large carrots, julienne
  • 1 Pound baby beet roots
  • to make dressing:
  • 3 Tablespoons olive oil
  • 2 Tablespoons brown mustard
  • 1⁄2 Teaspoon fresh ginger
  • 1⁄4 Cup wine vinegar
  • salt to taste
  • pepper to taste


  1. Place medium sauce pan on fire with ginger root and enough water to cook potatoes.

  2. Peel and cut potatoes into cubes.

  3. Peel cho-choes and carrots and cut into medium julienne.

  4. Boil potatoes in water with ginger for 5 minutes then add cho-choes and carrots. Boil for a further 3 minutes.

  5. Remove tops from beets and cook in skin in a separate saucepan.

  6. TO MAKE DRESSING: Whisk all ingredients for dressing in a bowl, toss cooked and drained vegetables in dressing. Garnish and serve.

Julienne - cut into strips.


Makes a great side dish for your favourite meat dish.


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