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    Roasted beetroot and pea shoot salad

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    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.

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    Cook’s tip

    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.

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