Potato Beetroot Salad Cyprus Dish Recipes

Steps:

• Peel the potatoes and cut into cubes or thin slices.
• To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like.
• Add the chopped spring onion and sliced eggs.
• Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt.
• Serve with feta cheese or cottage cheese.

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
• Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
• Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.

Steps:

• Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
• Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Steps:

• Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
• Heat the olive oil in a large pan and fry the potatoes until golden. Remove from the pan and set aside
• Fry the onions, garlic and spices until lightly golden
• Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
• Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
• Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs.
• Serve with some crusty bread.

Steps:

• Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
• Heat the olive oil in a large pan and fry the potatoes until golden. Remove from the pan and set aside
• Fry the onions, garlic and spices until lightly golden.
• Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
• Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
• Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
• Serve with some crusty bread.