Beetroot, potato and red onion salad

Beetroot, potato and red onion salad

A healthy beetroot side salad recipe – made with potato, red onion and a zingy lemon dressing – that goes with almost anything.

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Salad
Servings 1
Calories 279 kcal


  • 500g raw beetroot, peeled (wear rubber gloves) and cut into chunks
  • 4 tbsp olive oil
  • 1 tsp caraway seeds
  • 1 tbsp dark brown sugar, plus an extra pinch
  • 400g small waxy potatoes (such as charlotte), cut into chunks the same size as the beetroot
  • 1 red onion, very finely sliced
  • Zest and juice 1 lemon
  • 1 tsp red wine vinegar
  • 50g raisins
  • Handful fresh parsley leaves, chopped


  • Heat the oven to 200°C/fan180°C/gas 6. Put the beetroot in a baking tray and toss with 2 tbsp of the olive oil, the caraway seeds and 1 tbsp dark brown sugar. Season, then roast for 35-40 minutes until tender and caramelised. Set aside to cool.
  • Meanwhile, bring a medium pan of water to the boil, then cook the potatoes for 12 minutes or until tender. Drain and cool.
  • Put the sliced onion in a bowl and cover with just-boiled water, then soak for 2 minutes. Drain, then return to the bowl and toss with a pinch of salt and the lemon juice. Set aside for 20 minutes or until the onion is bright pink.
  • Drain the liquid from the onion into a small jug, then whisk in the red wine vinegar, the extra pinch of sugar and the remaining 2 tbsp olive oil until emulsified. Season well.
  • Toss the cooled beetroot and potatoes in a large bowl with the dressing, then stir in the onion, lemon zest, raisins and parsley.
Keyword potato salad recipes, summer meals

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