Beet and potato salad

with soy egg and a white bean aioli

This delicious variant of the traditional Spanish potato salad is rich in protein and completely vegan. It's tasty, filling and quick to prepare.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

soya

Utensils:

(Hand) blender

Ingredients

Cooked white beans

Lemon

Cooked peas

Soy milk

Beetroot

Carrot

Potato

Black olives

Tofu

Ground cumin

Turmeric powder

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2774
663
20
3
104
30
20
25
0
411

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel the beet and potato and cut them into cubes of 1cm. Peel the carrot and cut it lengthwise into quarters and then into thin slices. Cook the potatoes and beet separate from each other in a pot with plenty of water for about 12-15 minutes until tender. Add salt to taste. After 10 minutes of the cooking time of the potato, add the carrots and finish the cooking. Drain the water from the vegetables and spread them on a plate to cool down quickly. You can also place them in the fridge to speed up the process even more.

For the beans aioli: add the beans, a clove of coarsely chopped garlic, the juice of half a lemon, the soy milk and 2 tablespoons of oil to a mixing jar. Blend it with a hand blender to a smooth sauce and season to taste. If you want the sauce to be more liquid, add a teaspoon of water.

For the soy egg: cut the tofu into small cubes and sauté it in a tablespoon of oil. Add the turmeric, cumin and season to taste. Crush the tofu with a spoon, so it crumbles. Cook for 2 more minutes until golden brown and set aside.

Cut the olives into slices. Drain the liquid of the peas.

Place the potato, beet, carrot and peas in a bowl. Dress it with the aioli. Mix everything vigorously to make it creamy. Serve the potato salad in a deep plate and finish with the olives and the soy egg on top.