Warm beetroot, egg and potato salad

Name: Warm beetroot, egg and potato salad
Cook time: 55 min
Total time: 55 min
Ingredients: 5 potatoes (1kg), halved; 1/4 cup (60ml) olive oil; 2 tablespoon balsamic vinegar; 1/2 red onion (50g), chopped finely; 1/4 cup (50g) drained baby capers, rinsed; 850 gram canned baby beetroot, drained, quartered; 3 hard-boiled eggs, quartered; 1/4 cup coarsely chopped fresh chives

www.womensweeklyfood.com.au

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Cook Time: 55 minutes

Total: 55 minutes

Servings: 4

Ingredients

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5 potatoes (1kg), halved1/4 cup (60 milliliters) olive oil2 tablespoon balsamic vinegar1/2 red onion (50 grams), chopped finely1/4 cup (50 grams) drained baby capers, rinsed850 gram canned baby beetroot, drained, quartered3 hard-boiled eggs, quartered1/4 cup coarsely chopped fresh chives

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Instructions

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Step 1

Preheat oven to 220°C/400°F.

Step 2

Cook potatoes in a large saucepan of boiling water 5 minutes; drain. Cut potatoes into wedges, combine with 1 tablespoon of the oil on an oven tray. Roast, uncovered, 45 minutes or until potato is browned lightly.

Step 3

Meanwhile, whisk vinegar and remaining oil in a small bowl.

Step 4

Place potatoes in a large bowl with onion, capers, beetroot and dressing; toss gently to combine. Serve salad warm, topped with egg and chives.