Spud Lite Potato, Beetroot & Orange Salad
Serves: 6 to 8
INGREDIENTS
- 750g Spud Lite potatoes, cut into bite sized pieces
- 500g beetroot
- 1 orange, peeled and cut into segments
- 1/3 cup parsley, roughly chopped
- 1/3 cup mint, roughly chopped
- 2 spring onions, finely sliced
- 1/4 cup roasted almonds, roughly chopped
- 50g marinated goats feta, crumbled
- Salt flakes and freshly ground black pepper
Vino Cotto Dressing
- 1 clove garlic, crushed
- 1 tablespoon freshly squeezed orange juice
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons Vino Cotto
- 1/4 cup olive oil
- Salt flakes and freshly ground black pepper
METHOD
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Step 1 - Steam Spud Lite Potatoes
Steam potatoes for 10 minutes or until just tender. Meanwhile, boil whole beetroot for 20-30 minutes or until tender. Remove from heat and allow to cool before removing skins and cutting into bite sized pieces.
Step 2 - Make Dressing
For the dressing combine ingredients together in a screw top jar and shake vigorously to combine.
Step 3 - Make Salad
Combine cooked potatoes and beetroot, orange, parsley, mint, spring onions together in a mixing bowl, tossing gently to combine. Sprinkle over the almonds, feta, season with salt and pepper, and serve with Vino Cotto dressing.
