Hot potato and beetroot salad

Did you know?

Try and include fruit and vegetables with every meal. Studies show that people who eat a lot of fruit and vegetables have a lower risk of illness.

Cooked beetroot is a great source of folate. Extra folate should be taken in the first three months of pregnancy.

Serves 4
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Ingredients

  • 3 tbsp olive oil
  • 6 medium potatoes, par-boiled and cut into slices
  • 2 packets cooked beetroot, cut into wedges
  • Handful mint, chopped
  • 1x 150ml carton of natural yoghurt

Instructions

  1. Heat the olive oil in a pan and cook the potato slices until crispy
  2. Stir in the beetroot wedges to warm through
  3. Mix the mint and yoghurt together to make a dressing
  4. Transfer the potatoes and beetroot to a serving plate
  5. Drizzle the yoghurt dressing over the potatoes and beetroot
  6. Serve

Alternatives:

  • Sprinkle the potatoes with a little chilli pepper or cayenne pepper to spice them up
  • Chop up an onion and cook with the potatoes for some extra flavour