1. Use a skewer to prick a few holes all round the washed potatoes. This is to prevent the potatoes from bursting open due to the build-up of steam.
2. Place the potatoes on a piece of kitchen paper in the microwave.
3. Cook the potatoes on the highest setting until tender. Allow 6–8 minutes per potato. Turn them over halfway through the cooking time.
4. Leave the potatoes to cook for a few more minutes. Check if they are cooked by piercing them with a fork.
5. Wash the chives and chop them finely.
6. Mix the yoghurt with the chives to make a sauce to serve with the potatoes.
7. Hard-boil the eggs.
8. Finely grind 2 walnut halves and roughly chop the rest.
9. Peel the orange, removing a thick layer of the white pith, and cut the segments free from the membranes.
10. Collect the orange juice and use it to make a dressing with the finely ground walnuts, the oil, lemon juice and a little pepper.
11. Peel the beetroot and cut them into small cubes.
12. Mix in the dressing and the orange segments, then sprinkle the chopped walnuts on top.

Source: Voedingscentrum.