Serves : 3
Ingredients for the Salad:
- Beetroot – 3, uncut, boiled with skin until cooked through but still firm
- Potatoes – 4 large, uncut, boiled with skin until cooked through but still firm
- Apple – 1, cut into ½” cubes
- White radish – 1, grated
- Cucumber – 1, sliced into half-moons
- Onion – 1 large, sliced
- Fresh Mint leaves – 1½ cup, roughly chopped
- Dried dill – 1 teaspoon
- Fresh Parsley chopped – ¼ cup
- Roasted broken Walnuts or Almonds – ½ cup
Salad Dressing: Add all the ingredients to a small bowl and set aside for later.
- Salad Dressing from the Chicken Salad recipe – 4 tablespoons
- Mayonnaise – 2 tablespoons
- Pepper powder – ¼ teaspoon
- Salt to taste
Method:
- Mix all the dressing ingredients in a small bowl and refrigerate.
- Peel and dice the cooked beetroots and potatoes into ½” cubes and toss them into a large bowl. Set aside to cool a little.
- Pour 2 – 3 tablespoons of the salad dressing, all the dill, half the mint over the cubed potatoes and beetroot while they are still warm. Toss and refrigerate until cold.
- To the cold potatoes and beetroot add the apple, grated white radish, sliced cucumber, onion and enough dressing to coat all the veggies.
- Serve into individual bowls topped up with roasted nuts, fresh chopped parsley and the rest of the mint leaves.
Notes:
- Boil the beetroots and potatoes until cooked but still firm. You don’t want them to be mushy.
- Always taste the dressing before adding it to the salad to help you adjust the seasonings.