Ingredients
For the salad:
- 800 g beetroot, peeled and cut into 1.5 cm wedges
- 1 tablespoon olive oil
- 600 g new potatoes, scrubbed clean
- 1 small red onion, finely chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
For the dressing:
- 1/2 teaspoon coriander seed, crushed with a pestle and mortar
- 1 tablespoon wholegrain mustard
- 2 tablespoons balsamic vinegar (e.g. Aceto Balsamic di Modena, aged)
- 6 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F / 200°C (180°C fan-assisted).
- Place the beet wedges on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, and toss to coat evenly. Roast in the preheated oven for 30 minutes, flipping halfway through, until tender.
- In a bowl, whisk together the crushed coriander seeds, mustard, balsamic vinegar, olive oil, salt, and pepper until well combined. Set aside.
- Place the new potatoes in a pot of cold salted water. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes and quarter them.
- While the potatoes are still warm, place them in a large bowl with the finely chopped red onion. Pour the prepared dressing over the warm potatoes and onion, and toss to coat thoroughly. This helps the potatoes absorb more flavour.
- Once the roasted beets have cooled slightly, add them to the bowl with the potatoes.
- Sprinkle the chopped herbs over the salad and toss gently to combine.
- Serve the salad warm or at room temperature, garnished with additional fresh herbs if desired. Enjoy!
Nutrition
Notes
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