Potato, Beetroot & Mint Salad

20 minutes
  • 6 medium yellow potatoes
  • 200g beetroot
  • 1 cup frozen peas
  • 1 cup greek yoghurt
  • 50g mint leaves (chopped)
  • 1 tsp ground cumin
  • Zest of 2 lemons
  • Salt and pepper
  1. Place potatoes whole in a pot of cold salted water, bring to boil, and reduce to simmer, until tender.
  2. Just before potatoes are cooked, add frozen peas. Drain, cool completely then slice potatoes into bite size pieces.
  3. Meanwhile mix together yoghurt, cumin, mint, and lemon zest, season well.
  4. Toss potatoes, peas and beetroot with yoghurt.
  5. Garnish with fresh mint (optional).
Potato & Beetroot Salad
Try mixing in dill as a flavour combination.

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