Caraway roast carrot, beetroot & potato salad
This wholesome, tumbled-together supper by Ed Smitth is a meal in itself. If you do have any leftovers, they’re delicious alongside pork chops, slow-cooked lamb shoulder or roast chicken. Swap the cottage cheese for ricotta or goat’s cheese if you prefer.
- Prepare15 mins
- Cook1 hr 5 mins
- Total time1 hr 20 mins
- 350g new potatoes, larger ones halved
- 300g raw beetroot, peeled and cut into 1-2cm chunks
- 650g pack Waitrose Duchy Organic Carrots, peeled
- 5 tbsp extra virgin olive oil
- 1 tsp caraway seeds
- ½ tbsp Dijon mustard
- 2 tsp white wine vinegar
- 1 tsp caster sugar
- ½ x 20g pack tarragon, leaves finely chopped
- 200g cottage cheese
- 100g mixed salad leaves
- 25g blanched hazelnuts, toasted and roughly chopped
Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Put the beetroot in a steamer basket (or sieve) on top, cover with a lid and steam for 15-17 minutes until both vegetables are just tender. Drain and set aside.
Meanwhile, preheat the oven to 220°C, gas mark 7. Cut the carrots into ngerlength pieces. If those pieces are thicker than your thumb, cut them in half lengthways. Spread out the carrots and drained potatoes in a large roasting tin. Add 2 tbsp oil and the caraway seeds, toss together, then roast for 35-40 minutes, stirring halfway through cooking. Season with sea salt flakes.
In a large bowl, whisk together the mustard, vinegar, sugar, remaining 3 tbsp oil and 1 tbsp water. Stir in the tarragon and steamed beetroot; season. Spread the cottage cheese to the edges of a platter or divide between two plates, leaving a well in the middle. Toss the salad leaves through the roasted vegetables, then pile onto the cottage cheese. Spoon over the dressed beetroot and chopped hazelnuts.
And to drink...
Stoneleigh Sauvignon Blanc, New Zealand
With tangy citrus flavours, this zesty white is a top match for the salad.
Typical values per serving when made using specific products in recipe