Beetroot and Potato Salad

A simple but delicious seasonal salad.

Serves 4 people


 

  • 4 medium beetroot
  • 2 potatoes (depending on variety type Anya or Pink fur apple use 4 or if using late season Remarc or Cara the larger varieties 2 will do)
  • 2 large welsh or spring onions, roughly chopped
  • 1 handful(s) flat leaf parsley and coriander
  • 1 empty jam jar
  • 2 tablespoon(s) sunflower oil
  • 2 tablespoon(s) cider vinegar
  • 1 clove of fresh garlic
  • 1 dash(es) salt and pepper to taste

 

  1. Bake the beets in the oven until tender (30 to 40 mins.)
  2. Allow to cool slightly, then remove skin and cube them.
  3. Boil potatoes until tender (20mins) peel and cube if larger, slice in half length ways if small.
  4. Tear up herbs and mix beets, pots and onions together in a bowl

For the Dressing: Crush garlic with a sprinkle of sea salt with the flat of your knife, and put in jar, add vinegar and oil and pepper. Screw on lid and shake well. Pour over salad.

Method

  1. Bake the beets in the oven until tender (30 to 40 mins.)
  2. Allow to cool slightly, then remove skin and cube them.
  3. Boil potatoes until tender (20mins) peel and cube if larger, slice in half length ways if small.
  4. Tear up herbs and mix beets, pots and onions together in a bowl

For the Dressing: Crush garlic with a sprinkle of sea salt with the flat of your knife, and put in jar, add vinegar and oil and pepper. Screw on lid and shake well. Pour over salad.

Ingredients

 

  • 4 medium beetroot
  • 2 potatoes (depending on variety type Anya or Pink fur apple use 4 or if using late season Remarc or Cara the larger varieties 2 will do)
  • 2 large welsh or spring onions, roughly chopped
  • 1 handful(s) flat leaf parsley and coriander
  • 1 empty jam jar
  • 2 tablespoon(s) sunflower oil
  • 2 tablespoon(s) cider vinegar
  • 1 clove of fresh garlic
  • 1 dash(es) salt and pepper to taste

 

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