Potato, Beetroot and Horseradish Salad

Method

Make it happen

1. 01

   Scrub or peel potatoes as required and simmer in lightly salted water for 15–20 minutes until tender when pierced; drain and allow steam to escape.

2. 02

   Stir yoghurt, horseradish, lemon and pepper together to make the dressing.

3. 03

   Coat cooled potatoes and apple in dressing, then carefully fold in beetroot last.

4. 04

   Fold in the remaining fresh vegetables and herbs, then divide between four plates; serve warm or refrigerate promptly for a chilled salad.