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Beetroot and Potato Salad
  • 5 medium potatoes (suitable for steaming), scrubbed, cut into chunks
  • 4 medium beetroot
  • 4 spring onions, sliced
  • 2 medium sticks celery, sliced
  • 1 medium Lebanese cucumber, sliced
  • ½ cup plump raisins or sultanas


  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon orange juice
  • 3 tablespoons chopped fresh herbs (parsley, mint, coriander and/or basil)
  1. Steam potatoes for 15-20 minutes until tender.
  2. Boil unpeeled beetroot for 30-40 minutes until tender. Cool, peel and cut into wedges.
  3. Mix all salad ingredients in a serving bowl.
  4. Combine dressing ingredients in a screw-top jar and shake well.
  5. Toss through salad and serve immediately

Tip: Salad can be prepared beforehand but do not add beetroot and dressing until just before serving as the beetroot will colour the potato and cucumber.


  • Balsamic vinegar or lemon juice may be substituted for red-wine vinegar

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Serving bowl
  • Medium sized saucepans
  • Screw-to jar



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

266g Quantity per serving Quantity per 100g
Energy 819kJ 308kJ
Protein 5.1g 1.9g
Fat, total 3.4g 1.3g
— Saturated 0.5g 0.2g
Carbohydrate 27 g 13g
— Sugars 20.6g 7.7g
Fibre 6.1g 2.3g
Sodium 59.8mg 22.5mg