Beetroot salad with anchovy dressing

Ingredients

• 500g beetroot
• 250g waxy potatoes, cooked
• 2 hard boiled eggs, peeled
• chopped parsley
• 4 tbs olive oil
• 2 medium onions, chopped
• 1 tin anchovies in olive oil
• ½ tsp dijon mustard
• 1 tsp wine vinegar

Method

Boil the beetroot in their skins for 20-30 minutes and then remove skins under the cold tap, slice and put it in a shallow bowl. Cut the cooked potatoes into thin slices and arrange them in the bowl. Mash the eggs to crumb with a fork, mix with the chopped parsley and set to one side. For the dressing, cook the chopped onions in a tablespoon of oil until they are soft but not brown. Cool them and mix in a blender with the anchovies, mustard, vinegar and the rest of the oil. Add salt and pepper to taste and spread the dressing over the beetroot. Scatter the egg on top with extra parsley. Serve chilled.