Recipe

Roasted beetroot & potato salad

Oct 31, 1975 1:00pm
  • 45 mins cooking
  • Serves 6
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Ingredients

Roasted beetroot & potato salad
  • 1 tablespoon olive oil
  • 3 medium_piece beetroots (500g), peeled, cut into 3cm pieces
  • 400 gram baby new potatoes
  • 2 rindless bacon rashers (130g), chopped coarsely
  • 100 gram baby rocket leaves, trimmed
  • 1/2 cup (150g) mayonnaise
  • 1 tablespoon lemon juice
  • 4 sweet gherkins (35g), chopped coarsely
  • 1 teaspoon sweet paprika
  • 1 clove garlic, crushed

Method

Roasted beetroot & potato salad
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Combine oil, beetroot and potatoes in large shallow baking dish. Roast, turning occasionally, about 30 minutes or until vegetables are almost tender.
  • 3
    Add bacon to dish; cook about 10 minutes or until bacon is crisp. Remove dish from oven; stand 10 minutes. Halve unpeeled potatoes; drain bacon.
  • 4
    Whisk ingredients for paprika mayonnaise in small bowl.
  • 5
    Place vegetables and bacon in large bowl with rocket; toss gently. Serve salad with mayonnaise.

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