Beetroot and potato salad

This seasonal salad is perfect for sharing with friends and family at a summer BBQ. The ingredients are easy to grow at home, or you can pick them up at your local farmer's market.

Main courses
Beetroot in a bowl
  • Preparation time 30 minutes (prep. time)
  • Cooking time 15 minutes (cooking time)
  • Serves 8


  • Potatoes 1 lb
  • Beetroot - cooked 4 small
  • Pickled gherkins 2
  • Red onion 1 small
  • Cucumber ½
  • Fresh dill to garnish


For the dressing

  • Olive oil 2 tbsp
  • Red wine vinegar 2 tbsp
  • Freshly chopped dill 2 tbsp
  • Garlic 1 crushed clove
  • salt and pepper


  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.