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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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