Hot Beetroot and Baby Potato - a Salad

Baby Potato and Beetroot Salad

When I was on a holiday in Dublin, in the summer of 2002, during the World Cup, I came upon a pleasant little restaurant near Trinity College where I was confronted with salad.

It appealed to me because it contains my two great gastronomic weaknesses.Namely the humble potato, and the noble beetroot.

So I went in and ordered the salad for lunch, I have not faithfully copied the original recipes dressing, but have modified to a dressing that I prefer.

The Ingredients

Ingredients

1kg of baby potatoes

10 - 15 small beetroots

5 ml of fresh parsley

5ml of mustard powder

Either

50 - 75 ml of fresh Mayonannaise http://hubpages.com/hub/A-Saucey-Touch

Or

50ml Virgin Olive Oil, Juice a small fresh Lemon, 2tsp of freshly chopped Sweet Basil

Combined in a blender until creamy.

Salt and pepper to taste

Putting it all together

In one saucepan

Scrub the baby potatoes well and add them to the stainless steel saucepan of boiling filtered water (the water should cover the potatoes). Bring the water back to the boil after the potatoes have been added, reduce heat to a simmer, cover and cook them for about three quarters of an hour, check periodically on the potatoes to see if they are cooked through.

In another saucepan

Cut off the stalks and leaves of the beetroot off, leaving about an inch of stalk, carefully wash the beetroot, try not to damage the skin.

Bring a stainless steel saucepan to the boil once the water is boiling add the beetroot. Make sure that the pot does not boil dry, add water as necessary boil for about an hour, and then check if cooked.

Skewer Method for checking if it is cooked

Use a skewer and press into each potato and or beetroot, if cooked, the skewer should slid into the potato/beetroot with only some slight resistance. The potatoes/beetroots should remain firm.

Once the potatoes are cooked, drain and pat dry.

Place the potatoes into a large serving bowl sprinkle the parsley and mustard over them and drizzle with teaspoon of Olive Oil.

The Beetroots should take about the same time but you need to check them.

Once the beetroot is cooked. Then under running water quickly clean the off the stalks, they should pull out of the beetroot, break of the root tips and peel off the skin, this should slide of the flesh of the beetroot. Add them to the bowl potatoes.

Mix in the desired dressing, and serve warm.

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Comments 6 comments

Princessa profile image

Princessa 8 years ago from France

Sounds delicious!


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

It is, and is also a nice comfort food for those grey days.


Princessa profile image

Princessa 8 years ago from France

potatoes and grey days... always plenty of them in Ireland!

BTW I like your hat :-)


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

I was getting into the xmas spirit in the shopping centre, and the wife snapped away.


Karen Ellis profile image

Karen Ellis 8 years ago from Central Oregon

Sounds delicious. I love salads. I like to take all the leftovers, vegis and such in the refrigerater and make a salad out of it. Not to your expert abilities, but I do it quite often.


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Karen, Thanks for the comment, that by the way is a great way of using up cold leftovers.

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