Old MacDonald's Potato Box Recipes
Potato and Beetroot Salad Ingredients 12 gourmet potatoes, boiled until tender 6 fresh baby beetroot, or 1 can of beetroot 1 large Spanish onion, skin on 2 cloves garlic, skin on ½ cup fresh mint leaves, roughly chopped 2 cups natural yoghurt 2 Lebanese cucumbers Salt and pepper to taste Directions 1.Preheat oven to 180°C. 2.Bake the beetroot, garlic and onion for 30 minutes or until cooked. 3.Allow beetroot and onion to cool, then peel. 4.Squeeze garlic from skin adn mix with yoghurt, cucumber, mint, salt and pepper. 5.Fold yoghurt mixture through potatoes, beetroot and onion.Note: Once you have boiled the potatoes, you may like to place them in the oven with the other vegetables to slightly brown the skin. No need to bake if using canned beetroot. Note: Once you have boiled the potatoes, you may like to place them in the oven with the other vegetables to slightly brown the skin.

Old MacDonald's Potato Box Recipes

Potato and Beetroot Salad

Ingredients

12 gourmet potatoes, boiled until tender
6 fresh baby beetroot, or 1 can of beetroot
1 large Spanish onion, skin on
2 cloves garlic, skin on
½ cup fresh mint leaves, roughly chopped
2 cups natural yoghurt
2 Lebanese cucumbers
Salt and pepper to taste

Directions

1.Preheat oven to 180°C.
2.Bake the beetroot, garlic and onion for 30 minutes or until cooked.
3.Allow beetroot and onion to cool, then peel.
4.Squeeze garlic from skin adn mix with yoghurt, cucumber, mint, salt and pepper.
5.Fold yoghurt mixture through potatoes, beetroot and onion.Note: Once you have boiled the potatoes, you may like to place them in the oven with the other vegetables to slightly brown the skin. No need to bake if using canned beetroot. Note: Once you have boiled the potatoes, you may like to place them in the oven with the other vegetables to slightly brown the skin.