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  • Writer's pictureMotorbiters - Bites

Roast beet, baby potato, fennel and watercress salad with lemon and olive oil dressing


A delicious salad - I actually prefer the salad warm so ignore the cooling down element if you think you would too!


Serves 2 | Cooks 30 mins


INGREDIENTS


250g baby new potatoes, cut in half lengthways

2 medium raw beetroot, peeled and cut into quarters or smaller pieces

1 bulb fennel, trimmed and cut into small chunks

2 tbsp olive oil

1 sprigs fresh thyme or 2 teaspoons dried

1 bunch watercress, washed and trimmed into sprigs

sea salt and freshly ground black pepper


for the lemon dressing:

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp grated lemon zest

1 tsp sugar

sea salt and freshly ground black pepper


INSTRUCTIONS


Preheat the oven to 200C/400F/Gas 6. Place the potatoes and beetroot on a baking sheet and drizzle with 3 tbsp of olive oil, season with sea salt and black pepper and the sprigs of fresh thyme.

Roast in the preheated oven for 30 minutes or until the potatoes and beetroot are cooked. Remove from the oven and leave to cool.

Meanwhile pan-fry the fennel in the remaining tbsp of olive oil until tender and beginning to colour around the edges. Season with sea salt and black pepper and put to one side to cool.

To make the lemon dressing, mix together the olive oil, lemon juice, grated lemon zest and sugar. Season to taste with sea salt and freshly ground pepper and whisk.

Assemble the salad by placing the beetroot, potatoes, fennel and watercress together. Combine gently with some of the dressing and serve. There will be lots of dressing over so don’t pour it all over in one go!!! Goes really well with fish.

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