Name: Scandi-style beetroot, potato and cucumber salad
Yield: Serves 4–6
Ingredients: 2 tbsp chopped parsley; salt and pepper; 400 g new or waxy salad potatoes; 1 mini cucumber (or ½ standard one), diced; 2 spring onions or 1 larger new season bunched onion, finely sliced; 2 tbsp chopped dill; 1 apple, cored and diced; 2 large or 6 small gherkins, finely sliced or diced if large; 2 tbsp crème fraîche; 1 bunch of radishes, finely sliced (optional); 2 tbsp yoghurt; 1 bunch of beetroot, approx 450 g, trimmed of leaves, left whole in their skins

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

For a light supper, combine with boiled eggs, rye bread and some green leaves. Or make it part of a picnic.

Ingredients

1 bunch of beetroot, approx 450 g, trimmed of leaves, left whole in their skins
400 g

Method

Boil the beetroot until tender, 30–45 minutes depending on size. (If they’re really large, they can take up to an hour or more. Drain and leave until cool enough to handle, then rub off the skins (they should come away easily). Boil the potatoes for 12–15 minutes, until tender. Drain and leave to cool.

Chop the beetroot and potatoes into bite-sized pieces. Put in a large bowl and add th