Beetroot, Egg and Potato Salad

Three favourites for a complete salad – eggs, potato and beetroot – may be enjoyed by Diabetic, Dairy Free and Low Calorie diets.

These are Alastair’s favourite foods and make a ‘comfort’ meal when he returns from extended travels. As we all know: “The way to a man’s heart is through his stomach”!

The combination of greens, potato and egg make this salad a complete meal. But it is the horseradish that really helps to bring out the flavours of the main ingredients.

Horseradish is very seasonal. If you have access to fresh, grate and mix a couple of tablespoons with the oil and lemon juice. However, even now in late august it has already disappeared from my local stores; so I have used horseradish cream, again added to the dressing.>/br>
Adjust the quantities according to your taste and appetite.

Diets for which Beetroot, Egg and Potato Salad is suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.


Preparation: 15 mins | Cooking: 45 mins Serves: 2

2 beetroot, med size*
300 gm (10 oz) potato
200 gm (2 cups) green leaves
2 tsp horseradish cream**
2 tsp olive oil***
1 tsp lemon juice
2 tbsp dill, chopped
1/8 tsp salt
1/2 tsp cracked black pepper


BOIL the beetroot for approximately 45 minutes (until tender).
CUT the potato into bite-sized pieces and steam. (Depending on the type of potato, you may wish to peel it.)
HARD-BOIL the eggs.
MIX horseradish cream, oil and lemon juice.
REMOVE the skin from the beetroot. (Using rubber gloves, the skin will rub off.)
CUT peeled beetroot into bite-sized pieces.
HALVE or quarter the eggs.
PLACE green leaves in a bowl, adding the potato, beetroot and egg.
ADD salt, pepper and dill.
POUR the dressing over the salad and toss lightly.


– Light meal.


* Use pre-cooked beetroot but ensure it has not been preserved in vinegar.
** Add extra dill if no horseradish is available.
*** Low Calorie and Low Fat diets: mix the horseradish cream with the lemon juice and do not add the extra oil.

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