Mixed Potato and Beet Salad

Ingredients

• 800 g mixed potatoes (e.g., Sieglinde, Violetta, Linda)
• 150 g cooked beetroot (vacuum packed)
• 1 handful thyme
• 6 Radishes
• 2 red onions
• 4 tbsp rapeseed oil
• 2 tbsp Apple cider vinegar
• Salt
• Pepper (freshly ground)
• 2 tbsp balsamic vinegar
• 0.5 tsp honey

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until cooked. Let cool, peel, and slice into rounds.

2. 2.

   Slice the beetroot thinly (e.g., with a mandoline) and arrange on four plates. Rinse the thyme, shake dry, set aside half, then strip leaves from the rest and chop. Wash radishes, trim, and cut into fine slices. Peel onions and cut into wedges or rings. Heat 2 tbsp oil in a pan and sauté onions for 4-6 minutes over medium heat until soft. Briefly blanch radishes. Season with salt, pepper, and chopped thyme; remove from heat. Whisk the remaining oil with balsamic vinegar, apple cider vinegar, honey, and 1–2 tbsp water and taste.

3. 3.

   Arrange potatoes on beetroot, top with onion‑radish mixture, drizzle dressing over all, and garnish with leftover thyme before serving.