A crunchy side and tangy accompaniment to the dumplings.
Cook: 40 Mins
Serves: 8
Price: £0.48 per serving
Nutritional Information
Each 225g serving contains
Energy
1863kj
198kcal
1863kj
198kcal
10%
Fat
7.7g
7.7g
Med
11%
11%
Saturates
0.7g
0.7g
Low
4%
4%
Sugars
5.4g
5.4g
Low
6%
6%
Salt
0.79g
0.79g
Med
13%
13%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
828kj/198kcal
Typical energy values per 100g:
828kj/198kcal
Ingredients
4 Waxy Potatoes
2 Carrots
3 Raw Beetroot
1 tsp Sunflower Oil
1 Red Onion, finely chopped
400g tin Red Kidney Beans, drained
300g Pickled Cucumbers, chopped (we used Moryn pickled gherkins)
50ml White Wine Vinegar
1 tsp Dijon Mustard
5 tbsp Vegetable Oil
Method
1
Put the potatoes, carrots and beetroot in a saucepan – skins still on – cover with water and simmer. Cook on medium heat covered with a lid until the vegetables are tender, about 20 mins.
2
Once the vegetables are cooked, immerse them in a bowl of cold water for 2 mins until cool enough to handle, then peel. Dice all into roughly equal small chunks, then transfer to a bowl.
3
Heat 1 tsp oil in a small frying pan over medium heat, add the onion and cook until just softened, about 1 min. Add this to the cooked vegetables with the kidney beans and gherkins.
4
For the dressing, put the vinegar and mustard in a bowl. Slowly add the oil, whisking constantly until smooth and thick. Season with salt and a little pepper. Dress the salad with the sauce, mix well and chill for at least 2 hrs before serving.
5
Cook’s tip: Making this salad in advance allows the flavours to improve even more.