Summary

Ingredients

• 520 g beetroot sliced, remove from the lass, juice
• 5 large jacket potatoes
• 0.26 kg kidney beans
• 1 medium onion (s)
• 5 radishes, sliced
• 2 spring onions, only the green part
• 125 g cherry tomato (s), sliced
• 1 pinch (s) parsley
• 2 pinches salt
• 1 pinch (s) cayenne pepper
• some lemon juice, freshly squeezed
• 3 tablespoon sunflower oil

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Instructions

1. Drain the beetroot slices and kidney beans in the sieve, keeping the remaining juice of the beetroot from the glass.
2. All the ingredients can gradually be added directly to the salad bowl.
3. First the jacket potatoes are boiled and then quenched and peeled.
4. While the jacket potatoes are cooking, slice the cherry tomatoes, onions and radishes and put them in the salad bowl. Halve the beetroot slices if necessary and add to the bowl with the kidney beans. Cut the green part of the spring onions into small pieces and add to the salad bowl with a little parsley. The peeled jacket potatoes are cut into large cubes and also placed in the bowl.
5. Mix the beetroot juice with the sunflower oil and a little salt. Season with a little cayenne pepper. Then add enough beetroot juice to the salad that it is nice and wet. The ingredients are mixed together and, if necessary, seasoned again with salt, pepper and a little lemon juice. The salad should rest for a while before serving, this will allow the salad to develop its full aroma.
6. The salad goes well with grilled food.