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Beetroot and radish salad with hard-boiled eggs

Beetroot and radish salad with hard-boiled eggs

Name: Beetroot and radish salad with hard-boiled eggs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1kg new potatoes; 6 medium free-range eggs; 200g radishes, quartered; 80g cornichons or gherkins, finely sliced 600g cooked beetroot in natural juices, roughly chopped; 1 small cucumber, cut into ribbons with a veg peeler; For the dressing; 100g good-quality mayonnaise; Small bunch fresh dill, finely chopped; 1 tbsp white wine vinegar; ½ garlic clove, crushed

Easy
August 2016

Easy
August 2016

Test kitchen approved

Serves 4
Hands-on time 25 min

A twist on a Polish favourite, our beetroot and radish salad recipe has a good vinegary tang and is topped with just-hard boiled eggs.

Want to take it up a notch? Learn how to make your own mayonnaise.

Vegetarian recipes

Nutrition: per serving

Calories: 573kcals
Fat: 27.8g (3.8g saturated)
Protein: 21.1g
Carbohydrates: 55g (18.7g sugars)
Fibre: 9.1g
Salt: 0.8g

Nutrition: per serving

Calories: 573kcals
Fat: 27.8g (3.8g saturated)
Protein: 21.1g
Carbohydrates: 55g (18.7g sugars)
Fibre: 9.1g
Salt: 0.8g

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Ingredients

1kg new potatoes
6 medium free-range eggs
200g radishes, quartered
80g cornichons or gherkins, finely sliced 600g cooked beetroot in natural juices, roughly chopped
1 small cucumber, cut into ribbons with a veg peeler

For the dressing

100g good-quality mayonnaise
Small bunch fresh dill, finely chopped
1 tbsp white wine vinegar
½ garlic clove, crushed

Method

Cook the potatoes in a large saucepan of boiling water for 15-20 minutes until tender. Drain, cool slightly, then cut into halves (or quarters if large).
Meanwhile, lower the eggs (in their shells) into a pan of simmering water and cook for 7 minutes. Remove them from the pan, then run under cold water for 2 minutes to stop the cooking. Set aside.
To make the dressing, mix all the ingredients (set aside a little of the dill) in a small bowl until well combined. Peel the eggs, then halve lengthways. Put the rest of the salad ingredients into a large bowl, stir in the dressing to coat, then top with the eggs. Scatter over the extra dill to serve.