Warm Vegetable Salad

To prepare a delicious and healthy salad, start by gathering the necessary ingredients: potatoes, zucchini, carrot, broccoli, and beetroot. Make sure all the vegetables are fresh to achieve a pleasant texture and taste.

In a large pot, bring whole potatoes with their skins on to a boil, adding enough water to cover them completely, along with a teaspoon of salt. Let them boil over medium heat until they become tender, about 20-25 minutes, depending on their size.

Meanwhile, prepare the zucchini, carrot, and broccoli. Cut the zucchini in half and then slice it into appropriate pieces, and after peeling, you can cut the carrot into thin rounds. The broccoli florets should be left whole, but make sure they are well washed. Boil the zucchini and broccoli in another pot, adding water and salt, and let them cook for about 5-7 minutes until they become slightly tender but still crunchy.

The carrot, having a denser texture, may need a few extra minutes, so check if it is cooked to your liking. Once all the vegetables are cooked, drain them well and let them cool slightly.

After the potatoes are boiled, remove the skin and cut them into equal-sized cubes. Add them to a large bowl along with the sliced zucchini, carrot rounds, and broccoli florets.

To add extra flavor, cut the beetroot into cubes and add it to the bowl. This will not only provide a vibrant color to your salad but will also add a sweet and earthy taste, perfect for balancing the flavors of the other vegetables.

Season the mixture with salt and pepper to taste, then add a splash of extra virgin olive oil for a touch of refinement and a squeeze of freshly squeezed lemon juice, which will add a pleasant acidity. Mix everything gently so as not to crush the vegetables but ensure all the ingredients are well combined.

The salad can be served immediately or can be left in the refrigerator to chill, thus developing its flavors. This is an excellent choice as a side dish or as a light main course, full of nutrients. Enjoy your meal!

 Ingredients: 3 potatoes, 1 carrot, a few florets of broccoli, 1/2 boiled beetroot, 1/2 zucchini, olive oil, lemon juice, salt/pepper

 Tags:  carrots tomatoes potatoes oil zucchini salad olives lemon