Potato Beet Salad with spicy vinaigrette
Beetroot tastes sweet because it is richer in natural sugar than any other vegetable.
Servings: 4 people
Equipment
- 2 large saucepans
Ingredients
Main Ingredients
- 600 grams Beetroot
- 500 grams Potatoes - Waxy
- 3 medium Tomatoes
- 2 medium Spring Onions finely chopped
- 2 cloves Garlic finely chopped
- 40 grams Fresh Parsley - Flat-leaf finely chopped
- 3 sprigs Coriander (Cilantro) finely chopped
- 100 grams Olives - Black for garnish
Spicy vinaigrette
- 75 ml Vinegar - White Wine
- 90 ml Cold-pressed Olive Oil Extra Virgin
- 3 grams Salt
- Pinch of Black Pepper
- Pinch of Cayenne pepper
Instructions
Beetroot
- Place Beetroot in a large saucepan, cover with water and bring to the boil.
- Cook for 1 hour 30 minutes, or until a fork is easily inserted.
- Drain, reserving 60 ml cooking water.
- Refresh under cold running water - leave to cool.
Potatoes
- Cook potatoes in boiling water 20 to 30 minutes, or until just cooked.
- Drain, refresh under cold running water - leave to cool.
Vinaigrette
- Whisk vinegar, oil salt pepper and cayenne pepper until combined.
Putting it all together
- Peel beetroot and potatoes, halve and slice thinly.
- Place in separate bowls.
- Plunge tomatoes into boiling water for 1 minute.
- Transfer to a bowl of iced-water.
- Peel tomatoes, cut in half, remove seeds and dice flesh.
- Combine tomatoes and spring onions with beetroot.
- add garlic, parsley, coriander and reserved cooking water.
- Stir two-thirds of the vinaigrette the beetroot mixture.
- Stir the other third of vinaigrette into the potatoes.
- Cover and refrigerate for 30 minutes.
- Just before serving add salt and pepper to taste.
- Spoon beetroot salad onto a platter and arrange potato salad around it.
- Garnish with olives.Enjoy.
