Just three baby beetroot equal one of your five a day. This zingy salad makes the perfect filling for a classic spud.
Serves:4
Preparation Time:10 mins
Cooking Time: Approx. 1 ½ hours, depending on the size of the potatoes
What You’ll Need:
- 4 large baking potatoes, scrubbed & pricked with a fork
- A little butter (optional)
for the salad:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- small bunch fresh mint, leaves chopped roughly
- salt & freshly ground black pepper
- 2 tbsp pine nuts
- 2 packs traditional cooked beetroot, cut into 1 cm cubes
- 1 small red onion, finely sliced
- a handful of black olives (optional)
- 300g feta cheese, cut into 1 cm cubes
What To Do:
- Preheat the oven to 200°C. Put the potatoes in the oven, directly on the shelf, and bake for 1 ¼ – 1 ½ hours until soft when pierced with a skewer. Alternatively, part cook in a microwave on high for 10-15 minutes, then put in the oven to finish baking, reducing the cooking time accordingly.
- Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir through the mint and season to taste with a little salt and freshly ground black pepper.
- Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beetroot, onion and black olives, if using. Set aside for the flavours to mingle.
- Just before you are ready to eat, stir the feta cheese through the salad. Open up each baked potato and fluff up the inside a little with a fork, adding a little butter if you like. Spoon the salad into each potato and serve immediately.
Recipe from Lovebeetroot.co.uk