Beetroot salad

    Beetroot salad

    20saves
    3hr5min


    20 people made this

    About this recipe: This colourful salad is packed full of flavour. It's perfect for summer barbecues and dinner parties. Freshly cooked beetroots are tossed with red onion and cucumber in a light and creamy dressing.

    Ingredients
    Makes: 4 - 6 servings

    • 6 medium beetroots
    • 1 red onion, thinly sliced
    • 1/2 cucumber, sliced
    • 5 tablespoons natural yoghurt
    • 2 tablespoons mayonnaise
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon Dijon mustard
    • 1/2 teaspoon horseradish
    • 2 tablespoons dried dill
    • 1/3 teaspoon salt
    • 1/3 teaspoon ground black pepper

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:2hr chilling  ›  Ready in:3hr5min 

    1. Scrub, top and tail beetroots. Boil in salted water about 45 minutes or until tender. Drain hot water from pot and fill with cold water. Set aside until beetroots are cool enough to handle.
    2. Slice beetroots thinly and transfer to a salad bowl. Add onion and cucumber.
    3. In separate bowl, combine yoghurt, mayonnaise, vinegar, mustard, horseradish, dill and salt and pepper. Pour over vegetables and toss to combine. Refrigerate 2 hours or overnight. Serve chilled.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate