Tricolor Salad


  • 3 large potatoes
  • 1 tea glass of yoghurt
  • 3 large carrots
  • 1 beet
  • 6 tablespoons of olive oil
  • 5 tablespoons lemon juice
  • Salt
  • 1 teaspoon mustard
  • 1 tablespoon chopped parsley


Wash the potatoes and boil them without peeling them. Peel the carrots and boil them in a separate pot. Peel the beets, slice them and boil them.

Puree the potatoes, carrots and beets in separate bowls and season with salt, olive oil and half of the lemon juice. Put the remaining olive oil and lemon juice in a separate bowl and add the mustard, yoghurt and parsley.

Spread the stretch foil in a deep bowl. Place the potato, carrot and beet puree respectively. Leave it in the refrigerator for at least two hours, then slice it and serve it with mustard sauce.

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