New Potato, Beetroot and Walnut Salad

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.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

1 Hour

SERVES

Serves 4

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

Preheat oven to 220°C / fan 200˚C / gas 7.

Place 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.

Wash 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.

Cook the potatoes and beetroot for 15 more minutes, then turn the potatoes and sprinkle over the walnuts.

Cook for a further 5/10 minutes until the walnuts are toasted, the potatoes are golden and crispy, and the beetroot is tender when pierced.

Remove the beetroot and potatoes from the oven. Take the beetroot out of the foil and leave to cool on a plate.

Once cooled, rub the beetroot with kitchen towel to remove the skin and cut each one into wedges.

Place the potatoes, walnuts and beetroot in a dish, and toss together with the chives and vinegar.

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