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Potato Beet Salad with spicy vinaigrette

Beetroot tastes sweet because it is richer in natural sugar than any other vegetable.
Prep Time1 hour
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Kiwi
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.