Quick & Easy

Warm beetroot, egg and potato salad

A simple and interesting warm beetroot, egg and potato salad that makes an excellent light lunch.
WARM POTATO AND BEETROOT SALAD
4
55M

Ingredients

Method

1.Preheat oven to 220°C/400°F.
2.Cook potatoes in a large saucepan of boiling water 5 minutes; drain. Cut potatoes into wedges, combine with 1 tablespoon of the oil on an oven tray. Roast, uncovered, 45 minutes or until potato is browned lightly.
3.Meanwhile, whisk vinegar and remaining oil in a small bowl.
4.Place potatoes in a large bowl with onion, capers, beetroot and dressing; toss gently to combine. Serve salad warm, topped with egg and chives.

For nicely crisped potatoes, heat the oven tray before adding the potatoes.

Note

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