Potato and Beetroot Salad

Potato and Beetroot Salad

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine Heart Healthy, High Calcium, High Fiber, Low Carbohydrate, Mediterranean, Salads & Vegetables
Servings 4 People


  • 12 Pieces Gourmet Potatoes Boiled until tender
  • 6 Pieces Fresh Baby Beetroot or 1 Can of Beetroot
  • 2 Pieces Cloves Garlic Skin Skin on
  • 1 Piece Red Onion Skin on
  • 2 Cups Natural Yoghurt Low-fat
  • 2 Pieces Cucumbers Thinly sliced
  • 1/2 Cup Mint Leaves Roughly chopped
  • 1 Salt and Freshly Ground Black Pepper To taste


  • Preheat oven to 180°C.
  • Bake the beetroot, garlic and onion for 30 minutes or until cooked.
  • Allow beetroot and onion to cool, then peel. Squeeze garlic from skin and mix with yoghurt, cucumber, mint, salt and pepper.
  • Fold yoghurt mixture through potatoes, beetroot and onion.


Calories :203
Kilojoules :850
Fat :0.5
Carbohydrate :39
Protein :11.5
Cholesterol :5
Sodium :228
Fiber :6
Calcium :265.5
Sugar :9
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