Another healthy salad, which is so simple to prepare. We have two options depending on how much time you are willing to spend in the kitchen.

Option one:

You can make it from scratch. Firstly cook beetroots and potatoes separately in two pots. This is necessary because the beets give off intense colour during cooking. We also recommend wearing silicone gloves while peeling the beets to avoid dyeing your hands red.

Option two:

If you want to avoid the hastle of cooking: just buy pre-cooked vacuum-packed beetroots and potatoes in your local grocery shop.

If you would like to learn more about beetroot’s amazing benefits for our health, please check our post here.

We are huge beetroot fans, so on our blog you will find more delicious recipes. Check them out!

  1. Hummus in three ways
  2. Beetroot, eggs and potato salad on leaves (vegetarian)
  3. Beetroot and potato salad on leaves with olives (vegetarian)
  4. Beetroot and potato salad on leaves with smoked trout
  • preparation: 5 min
  • cooking: 20 min
  • ready in about: 25 min

SERVES 1

  • 1 or 2 potatoes, cooked
  • 1 beetroot, cooked
  • a few sprigs of parsley, chopped
  • a handful of red currants

DRESSING:  

  • 2 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • salt and pepper to taste

1. Slice the cooled potatoes and beetroot. 

2. Place on a plate, pour dressing, sprinkle with parsley and red currants*. 

* Redcurrants go really well with beetroot. The sweetness of beetroot is balanced by the acidity and tanginess of redcurrants. Try, if you have the opportunity and the desire, and if not, you can just skip them.

 

TIME:

  • preparation: 5 min
  • cooking: 20 min
  • ready in about: 25 min

INGREDIENTS:

SERVES 1

  • 1 or 2 potatoes, cooked
  • 1 beetroot, cooked
  • a few sprigs of parsley, chopped
  • a handful of red currants

DRESSING:

  • 2 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • salt and pepper to taste

METHOD:

1. Slice the cooled potatoes and beetroot.

2. Place on a plate, pour dressing, sprinkle with parsley and red currants*.

* Redcurrants go really well with beetroot. The sweetness of beetroot is balanced by the acidity and tanginess of redcurrants. Try, if you have the opportunity and the desire, and if not, you can just skip them.