Name: Potato, beetroot and anchovy salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 450g new potatoes; ½ red onion; 1500g baby beetroot (in balsamic vinegar or chilli vinaigrette); 6 slices of anchovy fillets, in oil; 2 Tbsp cider vinegar; Olive oil; salt & pepper

Potato, beetroot and anchovy salad

6 Oct 2023

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

450g new potatoes
½ red onion
1500g baby beetroot (in balsamic vinegar or chilli vinaigrette)
6 slices of anchovy fillets, in oil
2 Tbsp cider vinegar
Olive oil
salt & pepper

Instructions

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.