Roasted beetroot and pea shoot salad

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4

Ingredients

400g fresh beetroot, trimmed and scrubbed, halved if large
3 tbsp extra virgin olive oil
400g baby new potatoes, halved
125g essential Waitrose Greek Light Salad Cheese, crumbled
4 x 60g bags Steve’s Leaves Pea Shoots & Baby Leaves
1 tsp hot horseradish sauce
Juice 1 lemon
2 tbsp roughly chopped fresh mint leaves
2 tbsp pumpkin seeds, toasted

Method

1. Preheat the oven to 190ºC, gas mark 5. Put the beetroot and 1 tbsp of the oil in a roasting tin, season and roast for 15 minutes. Add the potatoes and stir to coat in the oil. Roast for a further 30 minutes, or until tender when pierced with the tip of a knife. Remove from the oven and leave to cool slightly.

2. Peel the beetroot and cut into bitesize wedges. Transfer to a bowl with the potatoes, salad cheese and salad leaves.

3. Mix the remaining oil, horseradish, lemon juice and mint together to make a dressing. Drizzle over the salad and mix gently to coat. Scatter over the pumpkin seeds to serve.