top of page

Beetroot and potato salad (serves 5 to 6)

  • Beetroot and potato salad (serves 5 to 6)

  • 1/2 Kg beetroot

  • 1/2 Kg potatoes

  • 2 cloves garlic, finely chopped (optional)

  • 1 chopped onion 

  • 6 tablespoons chopped parsley 

  • 8 tablespoons Arcadia or Aspontis or Ecoato organic olive oil

  • 2 tablespoons cider vinegar

  • salt to taste

  • Whether you use cooked beetroot or you cook them yourselves, once you peel them, cut the beetroot into wedges. If you buy fresh beetroot wash them and cut them into quarters, then steam or boil them for about 30 minutes until tender. You can also steam or boil the stems and the leaves - just cut them into smaller pieces and put them in with the beetroot for the last 20 minutes. In another pan/steamer boil or steam the potatoes. Once everything is cooked cut the beetroot and the potatoes and place them in a salad bowl, together with the stems, leaves. garlic, onion and chopped parsley. While mixing all the ingredients lightly, add the olive oil and vinegar.

Beetroot and potato salad (serves 5 to 6): Recipes
bottom of page