Summertime calls for salad. And not just lettuce and tomatoes; that’s not a salad – that’s lettuce and tomatoes. For a true salad, I like to experiment with flavours, textures and colour. The vegan beetroot potato salad I whipped up this weekend plays with all of those elements. 

It is really a simple variant on my Zesty Vegan Potato Salad from last summer but a darn good one that I thought was worth sharing!

Vegan Beetroot & Potato salad

Serves 2-4

Ingredients

300g new potatoes (skins on), washed and quartered
1 large beetroot, peeled and diced into 2cm cubes
1 tablespoon parsley, roughly chopped
1-2 spring onions, trimmed and finely sliced
2 tablespoons olive oil
1/2 a tablespoon cider vinegar
Juice of half a lemon
1 teaspoon lemon zest
Pinch of salt
Pepper to season
2-3 sprigs of parsley to garnish

Method

1. In a small saucepan, cover potatoes with water and bring to the boil. Boil for 10-12 minutes, until potatoes are soft when a fork is inserted. Drain and rinse potatoes and leave to cool.

2. Repeat with beetroot. Once cooled, mix with potato in medium-sized bowl. Gently fold through parsley and most of the spring onions, leaving about 1/2 a tablespoon aside.

3. In a separate, small bowl, mix together oil, vinegar, lemon juice and lemon zest to make dressing. Add salt and pepper and stir well.

4. Pour dressing over potato mix and gently stir through. Sprinkle remaining spring onions on top and garnish with sprigs of parsley.

Enjoy!

We served the potato salad with fresh sourdough bread, a garden salad with pink grapefruit, fennel and a tomato dressing, and a veggie patty. The perfect summer meal!