About this recipe:Beetroot adds vivid colour to this lovely warm salad, and is combined with a light, low-fat yoghurt and dill dressing. For a more substantial meal, serve with thin slices of rye or pumpernickel bread.
675g small new potatoes
3 cooked beetroot, about 250g in total, peeled
125g frozen peas
6 spring onions, thinly sliced
4 tbsp low-fat natural yoghurt
1 tbsp mayonnaise
2 tsp wholegrain mustard
2 tbsp chopped fresh dill
1 tbsp bottled capers, rinsed and chopped
TO GARNISH 6 radishes, thinly sliced
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Method Prep:30min › Cook:20min › Ready in:50min
Cook the potatoes whole in their skins in a saucepan of lightly salted, boiling water for about 15 minutes until tender. Drain well and thickly slice.
Meanwhile, mix together all the ingredients for the dressing and cut the beetroot into thin julienne strips about 3cm long. Cook the peas for 2–3 minutes in a dish in the microwave or a pan of boiling water until tender, then drain well.
Drain the potatoes and thickly slice, then put them in a large serving bowl with the peas, half the spring onions and the pastrami, loosely folded.
Just before serving, very lightly stir the beetroot into the salad and drizzle over the dressing. Scatter the remaining onions and the radishes over the top. Serve warm.
*For vegetarians, omit the pastrami and add the same weight of Emmenthal cheese or 2–3 hard-boiled eggs, cut into quarters, to the salad. *For a different flavour, swap the pastrami for a drained 250g jar of Swedish herrings or rollmops, cut into strips.