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🥗 Mixed Potato and Beetroot Salad

270 kcal · 30 min · 4 servings

Ingredients

• 800 g mixed potatoes (e.g. Sieglinde, Violetta, Linda)
• 150 g cooked beetroot (vacuum-packed)
• 1 handful thyme
• 6 radishes
• 2 red onions
• 4 tbsp rapeseed oil
• 2 tbsp apple cider vinegar
• salt
• pepper (from the mill)
• 2 tbsp balsamic vinegar
• 0.5 tsp honey

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Let the potatoes cool down.
4. 4. Peel the cooled potatoes.
5. 5. Slice the potatoes.
6. 6. Slice the beetroot into very thin slices.
7. 7. Arrange the beetroot slices on four plates.
8. 8. Rinse the thyme under running water.
9. 9. Shake the thyme dry.
10. 10. Set aside about half of the thyme.
11. 11. Strip the leaves from the remaining thyme.
12. 12. Finely chop the stripped thyme leaves.
13. 13. Wash the radishes.
14. 14. Remove the hard stem ends of the radishes.
15. 15. Slice the radishes thinly.
16. 16. Peel the onions.
17. 17. Cut the onions into wedges or rings.
18. 18. Heat 2 tablespoons of oil in a pan.
19. 19. Sauté the onions over medium heat for 4 to 6 minutes until soft.
20. 20. Add the radishes to the pan briefly and toss them.
21. 21. Season the mixture with salt, pepper, and the chopped thyme.
22. 22. Remove the pan from the heat.
23. 23. Place the potato slices on top of the beetroot.
24. 24. Spread the onion-radish mixture over the potatoes.
25. 25. Drizzle the salad with the dressing.
26. 26. Garnish the salad with the remaining thyme.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 270
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 38 g