Beetroot and Potato Salad

Name: Beetroot and Potato Salad
Yield: Serves Four
Ingredients: ¼ onion, finely chopped; 1 or 2 medium-size potatoes, peeled; 2.5 ml/½ tsp sugar, or to taste; 2.5–5 ml/½–1 tsp wholegrain mustard, or to taste; 15 ml/1 tbsp chopped fresh mint; 1 medium dill pickle, diced; red wine vinegar, to taste; salt, to taste; 2 fresh beetroots (beets); 30–45 ml/2–3 tbsp sour cream to serve, if you like

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Eastern European dishes abound with beetroot, potato and dill pickle. In this recipe, all the ingredients are combined in a Quintessential a Shkenazic winter salad. Enjoy for a Shabbat lunch, preferably with smoked fish.

Ingredients

2 fresh beetroots (beets)
1 or 2 medium-size potatoes, peeled
¼ onion, finely chopped

Lunch
Vegetarian
Gluten-free
Winter
Shabbat

Method

Boil the beetroot in a large pan, in plenty of water, for 40 minutes or until tender. Remove with a slotted spoon and set aside to cool for a few minutes.
Meanwhile, boil the potatoes in a separate pan for 20 minutes, until just tende