Red Salad
Serves: 6
Prep time: 15 minutes
Cook time: 10 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 large potatoes, cut into 2cm chunks
- 1 medium sweet potato, cut into 2cm chunks
- 2 carrots, diced
- 1 cup frozen peas
- 1 egg, hardboiled
- 1 cup plain yoghurt, reduced fat
- ½ cup of fresh dill, sprigs only, roughly chopped
- Freshly cracked pepper
- 225g can beetroot, sliced
- 3 shallots, finely sliced
Method:
- COMBINE potatoes and carrots in a large saucepan. Fill the saucepan with enough cold water to cover the contents with water.
- BRING to a boil over high heat, then reduce to medium-low and cook until potatoes are easily pierced, about 5 to 6 minutes.
- ADD frozen peas in the last minute of cooking.
- DRAIN potato, carrots and peas and cool to room temperature.
- COOL and slice the hardboiled egg
- COMBINE the yoghurt, dill and pepper in a small bowl.
- ADD the cooked veggies, shallots, beetroot and hardboiled egg into a large bowl.
- STIR through the yoghurt dressing.
What's Great About It:
This was one of the recipes featured as part of the 2019 QCWA Country of Study, Lithuania. The beetroot gives this salad a fun red colour and the combination of dill and yoghurt gives it a distinct flavour popular in many Lithuanian dishes!
