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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

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 		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

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 		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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