Beetroot and potato salad

Main courses

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 15 minutes
Grow your own or buy fresh beetroot from local farm shops and markets © NTPL/Stephen Robson

Grow your own or buy fresh beetroot from local farm shops and markets

Ingredients

Ingredients
•    1 lb of potatoes
•    4 small cooked beetroot
•    2 pickled gherkins
•    1 small red onion
•    ½ cucumber
•    fresh dill to garnish

For the dressing
•    2 tbsp of olive oil
•    2 tbsp of red wine vinegar
•    2 tbsp of freshly chopped dill
•    1 crushed clove of garlic
•    salt and pepper

Method

  1. Wash and peel the potatoes and cook in salted boiling water for about 15 minutes or until cooked. Drain and set aside to cool.
  2. When the potatoes are cool enough, dice them with a sharp knife and cut the beetroot into thin slices. Place both ingredients into a bowl and mix together.
  3. Slice the cucumber, gherkins and red onion and arrange on a serving dish.
  4. Lay spoonfuls of the potato and beetroot mixture on top, centred towards the middle.
  5. Combine the dressing ingredients together in a small mixing bowl or shake vigorously in a jar with a screw-on lid. Pour evenly over the salad.
  6. Sprinkle with the chopped dill and serve.