I used to be a Beetroot hater. I hated it so bad and didn’t want to put it into my mouth. But I love it now, and Canned Beetroot is my pantry essential. ‘Spinach, Beetroot & Fetta Salad’ is my No.1 Beetroot Salad. No. 2 is this ‘Beetroot & Potato Salad’. You can add Boiled Eggs to it.

Makes

4 Servings

Ingredients

1 can (425g) Beetroots *cut into bite-size pieces
2 large Potatoes *about 400g, peeled and cut into bite-size pieces
1 Pickled Cucumber *about 60g, finely or coarsely chopped
1/4 Red Onion *finely chopped
4 tablespoons Sour Cream
4 tablespoons Japanese Mayonnaise
Salt & Black Pepper
2-3 tablespoons chopped Parsley *save some for topping

Method
  1. Cook Potato pieces in salted water until soft.
  2. Combine Pickled Cucumber, Red Onion, Sour Cream, Mayonnaise and Parsley in a large bowl.
  3. When Potato is softly cooked, drain well, and add to the bowl. Add Beetroots as well, and gently mix to combine.
  4. Sprinkle with saved Parsley and extra Black Pepper on top, and serve.
  5. Tips: Boiled Eggs are nice addition to this salad.