New Potato, Beetroot and Walnut Salad

Season
Spring/Summer
Skill level
Novice
Preparation Time
15 minutes
Cooking Time
1 hour
Serves
Serves 4
Categories

This nutty and earthy salad is packed with vitamins and minerals. If you want to make it more substantial, you could add some cubed goats’ cheese just before serving.

Ingredients

  • 400g New/Baby potatoes
  • 300g fresh beetroot, scrubbed
  • 2 tbsp extra virgin olive oil
  • 40g walnuts, roughly chopped
  • 20g chives, finely chopped
  • 1 ½ tbsp cider/balsamic vinegar
  •  Sea salt and black pepper

Method

  1. 1Preheat oven to 220°C (fan 200oC).
  2. 2Place the beetroot on a sheet of foil and wrap it tightly, crimping the ends to form a pouch. Place on a baking tray, then put into the oven on the middle shelf for 30 minutes.
  3. 3Wash and dry the potatoes, then cut them in half lengthways. Add the oil, with a little salt and pepper to a roasting tray and lay the potatoes cut side down on the tray. Put them into the oven once the beetroot has had 30 minutes.
  4. 4Cook the potatoes and beetroot for 15 more minutes, then turn the potatoes and sprinkle over the walnuts.
  5. 5Cook for a further 5/10 minutes until the walnuts are toasted, the potatoes are golden and crispy, and the beetroot is tender when pierced.
  6. 6Remove the beetroot and potatoes from the oven. Take the beetroot out of the foil and leave to cool on a plate.
  7. 7Once cooled, rub the beetroot with kitchen towel to remove the skin and cut each one into wedges.
  8. 8Place the potatoes, walnuts and beetroot in a dish, and toss together with the chives and vinegar.