Pink Potato & Beetroot Salad with Horseradish Cream
10 minutes Prep
nil
Potato salads are always popular at barbeques and family gatherings, each version with its own special twist to the basic recipe. I often find myself dissecting potato salads to see what special ingredients it might contain to make it stand-out from others. Perhaps, it's the chopped egg or crisp pieces of bacon or the finely sliced spring onions amongst a multitude of variations. Well, this version tastes and looks fantastic with the pink hue over the potatoes and the delicious hint of horseradish as a contrasting flavour to the beetroot. I bet this will get many compliments at your next barbeque!
Lets Make It
1
Method
- Combine hot cooked potatoes with GOLDEN CIRCLE Beetroot and toss gently until the potatoes are tinged pink from the beetroot. Transfer potatoes into a serving bowl.
- Combine dressing ingredients together and season to taste with freshly ground pepper and salt. Pour dressing over potatoes and beetroot and garnish with extra mint leaves.
Kitchen Tips
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
6 Servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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