Roasted beetroot and potato salad
Roasted beetroot and potato salad
This roasted beetroot and potato salad is simple to make, yet incredibly delicious. The usage of herbs, along with the vibrant dressing help elevate these humble ingredients!
Vegan, nut free, gluten free | Serves 2 | SALAD
Ingredients:
- 400g beetroot
- 400g baby potatoes
- Salt and pepper
- 2-3 tablespoons of olive oil
- Pinch of dried oregano and garlic granules
- 1-2 spring onions, chopped
- A handful of wild arugula
Dressing:
- 40ml olive oil
- 1 teaspoon apple cider vinegar
- Juice of half lemon
- 1 teaspoon Dijon mustard
- Salt and pepper
- Pinch of dried oregano
- 1 clove of garlic
- Handful of fresh coriander
Steps:
1.Wash thoroughly your potatoes and beetroot.
2.Cut the potatoes in half and place them in a baking tray (I lined mine with parchment paper).
3.Drizzle some olive oil on top and season with salt, pepper, oregano and garlic.
4.Place each beetroot in foil and parchment paper, add some olive oil and season with salt and pepper and wrap well.
5.Place in the same baking tray and bake in a preheated oven at 180°C for 40-50 minutes or until they are cooked.
6.While the veggies are baking, make your dressing by adding all the ingredients and a jar and blending them using a hand mixer.
7.Once the potatoes are cooked, add them in large mixing bowl.
8.Check if the beetroots are ready by inserting a knife if the middle, if it's easily inserted most probably, they are cooked.
9.Let them aside to cool down for a bit, before you peel them and cut them into bite size pieces.
10.Add the beets in the mixing bowl, along with the dressing, and spring onion and mix to combine.
11.Finish with the fresh arugula and taste to adjust the seasoning if needed.
Enjoy!
Notes:
*The beetroots might take longer to cook than the potatoes. You can either start roasting the beetroots 10-15 earlier or removing the potatoes earlier.
*Feel free to use a food processor or any blender to make the dressing. Alternatively, chop the coriander and use a whisk/fork to mix the dressing.
*If you don't want to use coriander, feel free to swap it for fresh parsley or dill.
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