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Potato & Beetroot Salad
Prep: 10 min
Cook: 60 min
Servings: 6
Inspired by the tastes of Russia, this salad is perfect for your next picnic or BBQ.


  • 5 medium potatoes, cut into chunks
  • 4 medium beetroot
  • 4 spring onions (including green tops), sliced
  • 2 sticks celery, sliced
  • 1 Lebanese cucumber, sliced
  • 1/2 cup sultanas
  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tbs orange juice
  • 3 tbs fresh herbs (parsley, mint, coriander and/or basil), chopped


  1. Steam potatoes for 15-20 minutes until tender.
  2. Boil unpeeled beetroot for 30-40 minutes until tender. Cool, peel and cut into wedges.
  3. Mix all salad ingredients in a serving bowl.
  4. Combine remaining ingredients in a screw-top jar and shake well to make the dressing.
  5. Toss through salad and serve immediately.

Salad can be prepared beforehand but do not add beetroot and dressing until just before serving as the beetroot will colour the potato and cucumber.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Variation: Balsamic vinegar or lemon juice may be substituted for red wine vinegar.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 724 kJ 341 kJ
173 Cal 82 Cal
Protein 4.2 g 2 g
Fat, total 3.3 g 1.6 g
— saturated 0.5 g 0.3 g
Carbohydrate 29.6 g 13.9 g
— sugars 15.3 g 7.2 g
Sodium 44.4 mg 20.9 mg
Fibre 4.5 g 2.1 g

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