Potato and Beetroot Salad 

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This salad is incredibly simple to make and low in fat.

Ingredients:

12 gourmet potatoes, boiled until tender

6 fresh baby beetroot or 1 can of beetroot

2 cloves garlic, skin on

1 red onion, skin on

2 cup natural yoghurt, low-fat

2 Lebanese cucumbers, thinly sliced

1/2 cup mint leaves, roughly chopped

1 salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 180°C.
Bake the beetroot, garlic and onion for 30 minutes or until cooked. Allow beetroot and onion to cool, then peel. Squeeze garlic from skin and mix with yoghurt, cucumber, mint, salt and pepper. Fold yoghurt mixture through potatoes, beetroot and onion.

Author:

Fresh Finesse

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