Name: Potato and beetroot salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 large potatoes; 1 small fresh beetroot; 1/3 cup frozen peas; 3 hard-boiled eggs, quartered; 3/4 cup yoghurt; 1 tablespoon coarsely chopped fresh dill; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 2 large_piece dill pickles, coarsely chopped; 1 small red onion, finely chopped

Ingredients

3 large potatoes

1 small fresh beetroot

1/3 cup frozen peas

3 hard-boiled eggs, quartered

3/4 cup yoghurt

1 tablespoon coarsely chopped fresh dill

1 tablespoon coarsely chopped fresh flat-leaf parsley

2 large_piece dill pickles, coarsely chopped

1 small red onion, finely chopped

Method

1.Boil, steam or microwave potatoes until just tender; drain. Cool; cut into 2cm cubes.

2.Boil, steam or microwave beetroot and peas, separately, until just tender; drain. Cool; chop beetroot coarsely.

3.In a medium bowl, place potato and beetroot with peas and remaining ingredients; toss gently to combine.

Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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