Zesty potato salad with beetroot and fennel

  • Zesty potato salad with beetroot and fennel
Season
Spring/Summer
Skill level
Keen cook
Preparation Time
5-10 mins
Cooking Time
30 mins
Serves
Serves 4
Categories
Vegetarian
Gluten-free
Vegan
Side dish
Salad
Healthy

For a fragrant, fennel feast follow our quick and easy recipe - why not try making your own dressing?

We love potato salads in the warmer months and what better way to enjoy a fresh summer day than with a zesty taste sensation?

Ingredients

  • 500g baby/new potatoes, cut in half lengthways
  • 4 medium raw beetroot, peeled and cut into quarters
  • 2 bulbs fennel, trimmed and cut into small chunks
  • 4 tbsp olive oil
  • 2 sprigs fresh thyme
  • 1 bunch watercress, washed and trimmed into sprigs
  • Sea salt and freshly ground black pepper

For the zesty dressing

  • 3 tbsp extra virgin olive oil
  • Zest of an orange and juice of half of it
  • Zest of a lemon and juice of half of it
  • 1 tsp honey
  • Sea salt and freshly ground black pepper

Method

  1. 1Preheat the oven to 200°C / Fan 180°C / Gas 6.
  2. 2Place the potatoes and beetroot on a baking sheet and drizzle with 3 tbsp of olive oil, season with sea salt and black pepper and the sprigs of fresh thyme. Roast in the preheated oven (turning occasionally) for 30 minutes or until the potatoes and beetroot are cooked through. Remove from the oven and leave to cool.
  3. 3Meanwhile pan-fry the fennel in the remaining tbsp of olive oil, season with sea salt and black pepper and put to one side to cool.
  4. 4To make the lemon dressing, mix all the ingredients together.
  5. 5Assemble the salad by placing the beetroot, potatoes, fennel and watercress together. Combine gently with the dressing and serve.