Po­tato and beet­root salad

SERVES 4-6 PREPA­RA­TION: 10 MIN COOK­ING: 25 MIN

Drum Food - - CONTENTS -

4 pota­toes, quar­tered 5 beet­root

1 onion, sliced

2 car­rots, roughly chopped 15ml (1T) oil

75g gherkins, finely chopped 60ml (¼c) sour cream

10ml (2t) red wine vine­gar hand­ful fresh pars­ley,

chopped

Pre­heat the oven to 200°C.

1 Put the po­tato quar­ters in a saucepan with wa­ter. Bring to the boil then re­duce the heat to medium and cook for 20 min­utes or un­til ten­der. Drain and set aside.

2 While the pota­toes are cook­ing, put the beet­root, onion and car­rots on a bak­ing tray and rub with oil.

3 Roast for 20 min­utes or un­til ten­der. When cool enough to han­dle, peel the beet­root and slice.

4 Mix the veg­eta­bles to­gether in a bowl and set aside.

5 Mix the gherkins, sour cream and red wine vine­gar to­gether and stir into the veg­eta­bles.

Top with the chopped pars­ley.

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