Potato, beetroot and anchovy salad
This potato, beetroot and anchovy salad is a delicate, healthy dish, which is ideal for a lazy weekend lunch. Also, you can take it with you to picnics, trips or to work in your lunchbox. It also looks good on a buffet table at parties too. I used sweet and fiery marinated baby beetroots but any cooked, roasted or dressed beetroot works well with this recipe.
Ingredients
Method
- Cut the potatoes into bite-sized pieces. Put them in a pan of lightly salted water, then bring to the boil and cook for 10-15 minutes until tender.
- Meanwhile, cut the beetroot into small bits. Cut the anchovy into 3 equal pieces. Finely chop the onion and dill. Put all of these into a large bowl.
- When the potatoes are cooked, drain then add them to the beetroot and anchovies.
- Add the vinegar and some of the anchovy’s oil and some olive oil to your taste.
- Toss gently, season to taste and serve warm or at room temperature.