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| Beetroot and Potato Salad |
Ingredients
1/2 kilo of potatoes
1/2 of 450g tin of beetroot
1/4 cup of finely chopped parsley
2 tablespoons olive oil
2 tablespoons of lemon juice
Salt and pepper
Method
1. Wash potatoes, cut off eyes, add potatoes and a pinch of salt to a saucepan of water and bring to boil. Then, reduce the heat to a gentle simmer. (fully submerge the potatoes in water)
2. Cook the potatoes for approximately 15 minutes, or until a fork slides in and out.
3. Immediately drain the potatoes in a colander and let the potatoes cool.
4. Cut the potatoes into 2.5cm cubes (1-inch) and put in salad bowl. ( remove skin if preferred)
5. Slice the beetroot and add to the potatoes. Add the chopped parsley.
6. Add lemon juice and olive oil to a small bowl, along with seasoning. Mix together and pour over potatoes. Mix salad to combine. Refrigerate or serve.
Recipe Stars
Dietary nitrate from beetroot has cardioprotective (heart) effects.
Cooling potatoes after cooking increases resistant starch, a type of fiber that can benefit your gut health and blood sugar.