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Recipe

Beetroot & Potato Salad

Colourful, crunchy and refreshingly delicious

Preparation: 10 minutes preparation + 45-60 minutes cooking
Serves: 19 serves of vegies in this recipe

Ingredients:

  • 5 medium potatoes, scrubbed, cut into chunks
  • 4 medium beetroot
  • 4 spring onions, sliced
  • 2 sticks celery, sliced
  • 1 Lebanese cucumber, sliced
  • ½ cup plump raisins or sultanas

Dressing:

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon orange juice
  • 3 tablespoons chopped fresh herbs (parsley, mint, coriander and/or basil)

Method:

Steam potatoes for 15-20 minutes until tender. Boil unpeeled beetroot for 30-40 minutes until tender. Cool, peel and cut into wedges. Mix all salad ingredients in a serving bowl. Combine dressing ingredients in a screw-top jar and shake well. Toss through salad and serve immediately.

Made to serves 6.

Hint:

Salad can be prepared beforehand but do not add beetroot and dressing until just before serving as the beetroot will colour the potato and cucumber.

Variation:

Balsamic vinegar or lemon juice may be substituted for red-wine vinegar.

Recipe © State of Western Australia, 2012.

Nepean Blue Mountains Local Health District