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Roasted beetroot and pea shoot salad
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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 July 2014.