Beetroot and radish salad

Beetroot and radish salad
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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

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

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

  1. 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).
  2. 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.
  3. 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.

delicious. tips

  1. For softer-boiled eggs, cook them for 5-6 minutes in step 2.

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