Name: Beetroot salad with baby potatoes and creamy dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 Tbsp Sunflower seeds; 50 g Pickle (Gherkin); 1 Tbsp Pumpkin seeds; 1 hand Mixed sprouts; 175 g Cooked red beets; 250 g Baby Potatoes; 1 clove Garlic; 1⁄4 piece Lemon (the juice); 1⁄2 tsp Paprika powder; 1⁄2 Tbsp Olive oil (extra vierge); 2 Tbsp Fresh chives; 1 1⁄2 Tbsp low-fat quark

Cow's milk

Fruit

Nightshade

Lactose

Citrus

Seeds

Your Meal Planners

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

Dressing:

Beetroot salad with baby potatoes and creamy dressing

 Halve the baby potatoes and put a pan of water on the stove. Boil the baby potatoes for about 7 minutes until al dente. Drain and let them dry on the still heated pit, but turn off the heat! 

 Cut the beets into cubes and, depending on which beets you use, cook them until al dente. I cooked the fresh beets for about 3 minutes so that they keep a nice bite. You will have to cook the raw beets longer before you can pierce them with a fork. 

 Meanwhile, make the dressing by mixing all the ingredients. 

 Roast the pumpkin and sunflower seeds in a dry frying pan over low heat. When the pumpkin seeds start to pop they are ready. 

 In a large bowl, mix the potatoes, beets, pickles, sprouts and roasted seeds. Serve with the dressing and a piece of meat, fish or vegetarian option. 

Beetroot salad with baby potatoes and creamy dressing

Beetroot salad with baby potatoes and creamy dressing

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