Beetroot and Potato Salad with Fresh Dill


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2 large beetroot

4 medium size potatoes

3 sprigs fresh dill

1 cup Greek yoghurt

Sea salt

Freshly cracked pepper

1/4 cup chopped walnuts


  1. Peel potatoes and slice in small cubes.
  2. Bring a large pot and boil potatoes for 20 minutes.
  3. While waiting for the potatoes to boil, peel beetroots and slice in small cubes.
  4. Bring a large pot and boil beetroots for 35-40 minutes until tender, not soft or mushy.
  5. In a large bowl, mix yogurt, salt and freshly cracked pepper.
  6. Add beetroots, chopped walnuts and potatoes. Mix well.
  7. Garnish with fresh dill.

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Makes 4-5 servings


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