Beetroot, Watercress, New Potato and White Anchovy Salad

By Dixie Elliott

Beetroot, Watercress, New Potato and White Anchovy Salad
Make the most of the changing seasons and dress freshly baked beetroot with eggs, white anchovies, yoghurt and dill for a delicious spring salad.

Make the most of the changing seasons and dress freshly baked beetroot with eggs, white anchovies, yoghurt and dill for a delicious spring salad.

Serves 4

2 bunches baby beetroot, trimmed, scrubbed

olive oil cooking spray

500g small new potatoes, scrubbed

1 bunch watercress, sprigs removed

16 white anchovies

4 eggs, hard boiled, halved

1 cup low fat yoghurt or for a healthy option, use Symbio Probalance probiotic yoghurt

1 tsp Dijon mustard

½ bunch fresh dill, sprigs removed or 2 tsp dried dill

Preheat oven to 200C. Line a baking tray with baking paper. Place beetroot onto tray and spray with olive oil. Season with salt and pepper. Roast for 30-45 minutes, depending on size, or until tender.

Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium and simmer for 10-15 minutes or until tender. Drain and plunge into icy cold water. Drain and halve. Place into a large bowl.

Add watercress and anchovies. Toss until well combined. Transfer mixture to a large platter. Halve beetroot and add to salad with eggs. Combine yoghurt, mustard and dill into a small food processor. Process until a smooth pale green dressing forms. Drizzle over salad just before serving. Serve.

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