Beetroot Potato And Ginger Salad Recipe

I’m not a big fan of beetroot. It’s just too earthy for me. But I know how healthy beetroot is. From previous experience, I know that ginger successfully offsets the grassy taste of green smoothies so I experimented by adding ginger to beetroot and the results were amazing. Now I can enjoy all the benefits of beetroot in this colourful, filling and spicy salad. Please remember to allow enough time to roast the beetroot as it can take a while. Recipe serves 4 to 6 persons. Enjoy!

Customer Rating:
5.0 (2 votes)

Posted by: Ann Smyth
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

4

Courses etc.

Lunch Box
Main Courses
Side dishes
Starters

You will need

IngredientAdd
2 big or 4 small beetroots More products
2 big or 4 small potatoes This item is not available to buy. This could be because it is seasonal or out of stock. More products
1 to 1.5 inch  /2.5 to 3.5 cm fresh ginger More products
3 tbsp balsamic vinegar More products
2 tbsp hemp oil or any other oil More products
salt and pepper to taste

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Roast the beetroots whole in an oven at 180 degrees until ready. It may take up to 2.5 hours depending on the size of the beetroot.
  • Leave it to cool and cut into big 1/2 inch / generous 1 cm chunks.
  • Boil the potatoes with skins until ready.
  • Cool down and cut into big 1/2 inch / generous 1 cm chunks.
  • Prepare the dressing:
  • Grate the ginger finely and mix with the balsamic vinegar, oil and salt and pepper.
  • Mix beetroot and potato chunks together and add dressing to taste.

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Shopping List

Beetroot Loose UK ORGANIC
Real Foods
Maris Peer Potato ORGANIC
Real Foods
This item is not available to buy. This could be because it is seasonal or out of stock.
Fresh Ginger ORGANIC
Real Foods
Balsamic Vinegar ORGANIC
Biona (0.5l)
£4.99
Hemp Oil ORGANIC
Granovita (260ml)
£7.95