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Multicoloured Salad

Ingredients Required:

1kg Baby Potatoes (Washed)(s)



1kg Golden Beetroot (Bunched)(s)



1 Cucumber (s)



1 Dill (60G Pack)(s)



1kg Red Onions.(s)



1 Garlic (Loose Bulb)(s)



Olive Oil
Red Wine Vinegar
Salt and Pepper (to taste)

The beetroot (beet) adds a rich colour to this dish, tinting the potato an appealing pink.  Mix with cucumber it is a really vibrant salad.


500g/ 1lb/ 2oz waxy potatoes, diced

4 small cooked beetroot (beets), sliced

1/2 small cucumber, thinly sliced

2 large dill pickles, sliced

1 red onion, halved and sliced

dill sprigs, to garnish


1 garlic clove, crushed

2 tbsp olive oli

2 tbsp red wine vinegar

2 tbsp chopped fresh dill

salt and paper


  1. Cook the dice potatoes in a saucepan of boiling water for 15 mins, or until just tender.  Drain and set aside to cool.
  2. Mix the potato and beetroot (beets) together in a bowl and set aside.
  3. To make the dressing, whisk together the garlic, olive oil, vinegar and dill, then season to taste with salt and pepper.
  4. Line a large serving platter with the slices of cucumber, dill pickles and red onion.  Spoon the potato and beetroot (beet) mixture into the centre of the platter.
  5. Pour the dressing over the salad and serve immediately, garnished with fresh dill sprigs