Healthy living

Beetroot and potato salad

Preparation time: 10 minutes

Cooking time: 45-60 minutes cooking

Serves: 6

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

1. Steam potatoes for 15-20 minutes until tender.

2. Boil unpeeled beetroot for 30-40 minutes until tender. Cool, peel and cut into wedges.

3. Mix all salad ingredients in a serving bowl.

4. Combine dressing ingredients in a screw-top jar and shake well.

5. Toss through salad and serve immediately.

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.

Notes

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


This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

Go for 2&5 campaign logo