This is a very popular salad in Latin countries; there are many versions of it, as each family gives it their own spin. Here, we show you a very basic style that you can use as a starting point to experiment on your own.

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Ingredients:

• 1 pound russet potatoes
• 2 medium beets
• 3 carrots
• ½ cup frozen green peas
• ½ cup or more vegan mayo, to taste
• Salt and pepper, to taste
• Olive oil

Preparation:

1. In a large pot, add the root vegetables in layers (beets at the bottom, then potatoes, and carrots on top). Add water until the vegetables are completely covered, and bring to a boil until they are fork-tender. Check constantly; the carrots will usually be done first (unless the potatoes are small). Remove each vegetable as soon as it’s tender. Keep another pot with hot water nearby to refill your cooking pot if needed; the vegetables need to be submerged in boiling water at all times for even cooking.
2. In a small pot, bring water to a boil with a pinch of salt. Cook the green peas for 7-9 minutes, then drain and rinse with cool water.
3. Once all the root vegetables are cooked and have cooled a bit, peel off their skins. Cut all the vegetables into cubes and place them in a large bowl along with the green peas.
4. Season with 1-2 tablespoons of olive oil, a pinch of salt and pepper, and about ½ cup of vegan mayo (or to taste).
5. Mix well, adjust the seasoning if needed, and serve. Alternatively, you can refrigerate it and enjoy it cold later.

Hot tips:

You can make this salad your own by adding other ingredients. Great options include shredded cabbage for freshness and crunch, cooked edamame or chickpeas for protein, walnuts, pecans, and avocado. This salad is also delicious with a vinaigrette dressing and topped with seeds.