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Potato and beetroot salad

Delicious potato and beetroot salad with a healthy twist.

Vegan, nut free, gluten free | Serves 2 | SALAD


  • 700g potatoes, thoroughly washed
  • 2 beetroots, steamed, cut in cubes
  • 2 spring onions, sliced
  • Salt and pepper
  • Handful of fresh dill and coriander, chopped


  • 2 tablespoons of Greek style yogurt (I used Alpro)
  • 1 teaspoon of tahini
  • Juice of 1 lemon
  • 3 tablespoons of olive oil
  • 1 teaspoon of each oregano and dried parsley
  • 1/2 teaspoon of each chilli flakes and garlic granules
  • Salt and pepper



1.Add the potatoes in a pot, on a medium heat and cover with water. Add plenty of salt and boil for 25-30 or until the potatoes are cooked.

2.Drain the water and set aside to cool down.


3.In the meantime prepare the dressing by mixing all the ingredients in a jar.

4.Once the potatoes are cool down, peel the skin off with a knife, cut a cubes and add in bowl.

5.Add the beetroot, spring onions and dressing in the same bowl and stir to incorporate.

6.Taste to adjust the seasoning to your preference and finish it with the fresh herbs.

Happy cooking everyone!


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