Healthy Potato & Beetroot Salad Recipe
Ingredients
- 5 medium potatoes, cut into chunks
- 4 medium beetroot
- 4 spring onions (including green tops), sliced
- 2 sticks celery, sliced
- 1 Lebanese cucumber, sliced
- 1/2 cup sultanas
- 1 tbs olive oil
- 1 tbs red wine vinegar
- 1 tbs orange juice
- 3 tbs fresh herbs (parsley, mint, coriander and/or basil), chopped
Method
- Steam potatoes for 15-20 minutes until tender.
- Boil unpeeled beetroot for 30-40 minutes until tender. Cool, peel and cut into wedges.
- Mix all salad ingredients in a serving bowl.
- Combine remaining ingredients in a screw-top jar and shake well to make the dressing.
- Toss through salad and serve immediately.
Hint
Salad can be prepared beforehand but do not add beetroot and dressing until just before serving as the beetroot will colour the potato and cucumber.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Variation: Balsamic vinegar or lemon juice may be substituted for red wine vinegar.
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 724 kJ | 341 kJ |
| 173 Cal | 82 Cal | |
| Protein | 4.2 g | 2 g |
| Fat, total | 3.3 g | 1.6 g |
| — saturated | 0.5 g | 0.3 g |
| Carbohydrate | 29.6 g | 13.9 g |
| — sugars | 15.3 g | 7.2 g |
| Sodium | 44.4 mg | 20.9 mg |
| Fibre | 4.5 g | 2.1 g |
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