Beetroot and Potato Salad

Description

A simple but delicious seasonal salad.
 Email this recipe
 Print this recipe

Ingredients

At a glance
Seasonal
Summer
Autumn
Serves
4

4 medium beetroot

2 -4 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

A handful of flat leaf parsley and coriander

1  empty jam jar

2 Tbsp of sunflower oil

1 Tbsp of cyder vinegar

1 clove of fresh garlic

Sea salt and pepper to taste.

Methods/steps

  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,
  4. Slice in half length ways if small.
  5.  Mix beets, pots and onions, tear up herbs and mix in.
  6. Crush garlic with a sprinkle of sea salt with the flat of your knife, put in jar add vinegar and oil and pepper.
  7. Screw on lid and shake well.
  8. Pour over dressing.

Additional Tips

For a local sunflower oil, try Sussex Gold.

Recipe from:

Simon Parker, Sticky Fingers Project, www.bhfood.org.uk