40 min cooking time

15 min preparation time

Serves 6 – 8


2 medium or 4 small fresh beetroot
1 large or 2 medium potatoes
1 medium or 2 small carrots
250 ml frozen peas
3 eggs
Pinch each salt and white pepper
50 ml snipped spring onion and / or chopped red onion

200 ml Clover Sour Cream or Clover Classic Plain Yoghurt
30 ml mayonnaise
5 ml apple cider or white balsamic vinegar
Pinch each salt and white pepper

To Serve (optional)
Mixed varieties of lettuce to line salad bowl or platter
Freshly ground black pepper
A few thinly sliced red onion rings
A few thinly sliced cucumber rings
A few strips cucumber pickle
A few slices radish


  1. Trim the beetroot stems to about 5 cm and place into a saucepan with enough water to cover. Bring to boil, reduce heat, cover and simmer about 25 minutes or until tender enough for a fork to slide in easily. Rinse in cold water, rub off the skins and chop about 100 ml finely for the garnish, and the remainder into 1,5 – 2 cm cubes.
  2. Place the potatoes into a second saucepan, add enough water to cover halfway and bring to boil. Reduce heat, cover and simmer about 15 minutes or until cooked and tender but not too soft. Rinse in cold water, peel and cut into 1,5 – 2 cm cubes.
  3. Place the eggs into a small saucepan, cover with water and bring to boil. Simmer 8 – 10 minutes. Rinse in cold water, peel and chop coarsely or rub through a coarse sieve. Toss in the salt and white pepper. Cover and refrigerate until required.
  4. Place the whole carrot/s and peas into a saucepan and add enough water to cover. Bring to boil, reduce heat and simmer 2 minutes. Rinse in cold water and drain. Cut the carrot into julienne strips or dice or grate finely coarsely.
  5. Combine the ingredients for the dressing in a large bowl and add the beetroot, potato, carrot, peas and spring onion and / or red onion. Toss together until evenly combined, cover and refrigerate.
  6. To assemble the salad, line a bowl or salad platter with lettuce and spoon the beetroot mixture on top in a neat mound. Sprinkle the finely diced beetroot in a neat line down the middle and scatter the egg on either side of the beetroot. Scatter the spring onion over all and garnish decoratively with any of the remaining optional garnish ingredients preferred.