Potato and beetroot salad
SERVES 4-6 PREPARATION: 10 MIN COOKING: 25 MIN
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,
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.