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–+ servings

Potato and Beetroot Salad

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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

Ingredients
  

  • 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

Instructions
 

  • 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.

NUTRITIONAL INFO

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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