Save to your scrapbook
Roasted beetroot and pea shoot salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
If you’re short of time, you can make a really quick version of this salad by using a pack of ready-cooked beetroot, and cooking the potatoes in a pan of boiling water for 15 minutes, instead of roasting them.
Typical values per serving:
4.6g fibre 13.4g protein
This recipe was first published in Tue Jul 01 15:08:48 BST 2014.