Potato salad with baby beetroot

Name: Potato salad with baby beetroot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Baby Red Beets; 800 g new potatoes; 7-10 Tbsp Salt; 1 collar Spring onions; 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 2 TEASPOONS coarse mustard; 2 TABLESPOONS Honey; 6 TABLESPOONS Sunflower oil; 2 TEASPOONS Linseed

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Baby Red Beets
800 g new potatoes
7-10 Tbsp Salt
1 collar Spring onions
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
2 TEASPOONS coarse mustard
2 TABLESPOONS Honey
6 TABLESPOONS Sunflower oil
2 TEASPOONS Linseed

Directions

1
Wash the beetroot without damaging the roots and boil in boiling water for about 15 minutes until soft. Wash potatoes thoroughly and cut them in half or quarters depending on size. Cook in boiling salted water for about 15 minutes
2
Clean, wash and cut the spring onions into rings. Drain beetroot, rinse with cold water, peel and cut into slices. Drain potatoes and let cool down briefly. Whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop
3
Mix the prepared ingredients and leave to stand for about 1 hour. Roast the linseeds in a pan without fat at low heat and sprinkle over the salad
4
Waiting time approx. 1 hour