Potato Beetroot Salad Cyprus Dish
Bright, vibrant, and teeming with Mediterranean flavors, this Potato Beetroot Salad Cyprus Dish is a feast for both the eyes and the palate. Featuring tender roasted beets, perfectly cooked potato cubes, and a zingy dressing of olive oil, lemon juice, and red wine vinegar, this salad embodies the simplicity and freshness of Cypriot cuisine. Thinly sliced red onion and fragrant parsley add depth, while optional briny capers bring a delightful pop of flavor. This easy-to-make dish is ready in just over an hour and can be served as a refreshing appetizer, a colorful side, or a light main course. Perfect for any season, it’s a healthy, gluten-free recipe that is sure to impress at your next gathering.
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Recipe Information
Ingredients
- 500 g potatoes
- 300 g beetroots
- 1 medium red onion
- 2 tbsp fresh parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp capers (optional)
Instructions
1. Wash the potatoes and beetroots thoroughly. Peel the potatoes but leave the skin on the beetroots for roasting.
2. Preheat the oven to 200°C (400°F). Wrap each beetroot in aluminum foil and place them on a baking tray. Roast the beetroots for 30-35 minutes or until tender when pierced with a knife.
3. While the beetroots roast, cut the peeled potatoes into bite-sized cubes. Boil them in a pot of salted water for 10-12 minutes or until fork-tender. Drain and allow them to cool completely.
4. Once the beetroots are cooked and cool enough to handle, peel off the skins gently using your fingers or a paper towel. Dice the roasted beetroots into small cubes.
5. Finely slice the red onion. Chop the fresh parsley.
6. In a large mixing bowl, combine the cooled potatoes, roasted beetroot cubes, and sliced red onion.
7. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, black pepper, and capers (if using).
8. Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.
9. Sprinkle the chopped parsley over the salad and give it one final, gentle mix.
10. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature. Enjoy!
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 32.8 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
