Serves
4
Beetroot, Potato and Cucumber Salad
An absolutely delicious salad. I make a big batch whenever we have a BBQ for friends and family to share.
Ingredients
- Bunch of beetroot (around 550g)
- 400g new potatoes, chopped into bite-sized chunks
- 200g cucumber, chopped
- 1 apple, cored and chopped into small chunks
- 1 small red onion, thinly sliced
- 50g small gherkins, thinly sliced
- 100g radishes, sliced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- 4 tbsp natural yoghurt
- Small bunch fresh dill, chopped
- Small bunch fresh parsley, chopped
Directions
- Chop the stalks off the beetroot and discard.
- Wrap the beetroot individually in foil and bake in the oven at 200°C for 45 minutes to 1 hour or until a knife is easily inserted.
- Leave to cool and then peel off the skin. Chop into large chunks.
- Boil the new potatoes in salted water for 15 minutes or until tender. Drain.
- Place the cucumber, apple, onion, gherkins, radishes, potatoes, lemon juice, olive oil, and half of the parsley into a large bowl.
- Season with salt and pepper and mix around.
- Add the beetroot last, trying not to mix too much, to stop the color from spreading.
- Mix the yoghurt, dill, and remaining parsley in a small pot.
- Serve everything up and drizzle over the dressing.
- Kcal: 275
- Protein: 8.2g
- Fats: 8.5g
- Carbs: 37g
- Fibre: 7g
