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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. When the potatoes are cooked, drain then add them to the beetroot and anchovies.
  4. Add the vinegar and some of the anchovy's oil and some olive oil to your taste.
  5. Toss gently, season to taste and serve warm or at room temperature.