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Beetroot and Potato Salad with Chilli and Chicory Dressing

Beetroot and Potato Salad with Chilli and Chicory Dressing

This colourful salad is easy to rustle up and great for a lighter option.

Serves: 4

Level: easy

Prep Time: 10 mins
Cook Time: N/A


  • 600g Charlotte potatoes - cooked and halved
  • 200g cooked beetroot diced
  • 1 small red onion, peeled and finely diced
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Schwartz Garlic Granules
  • 1/2 tsp Schwartz Chilli Flakes
  • 1 tbsp Camp Coffee
  • 1 tbsp lemon juice
  • 2 boiled eggs shelled and quartered
  • 1 tbsp Schwartz Parsley


  1. 1. Combine the potatoes, beetroot and red onion in a bowl and reserve.
  2. 2. Put the olive oil, white wine vinegar, Dijon mustard, Schwartz Garlic Granules, Schwartz Chilli Flakes, Camp Coffee and lemon juice in a bowl and whisk together until combined.
  3. 3. Pour the dressing over the potato and beetroot and garnish with the quartered eggs and Schwartz Parsley.

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