Potato, beetroot and anchovy salad
6 Oct 2023
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.
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Categories
- Meal Type: - Lunch - Main - Quick & Easy - Salad
- Cuisines: - Scandinavian
- Occasions: - Parties - Picnic
- Ingredients: - Oily Fish - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
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