Baked Potato with Beetroot, Feta & Mint Salad
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 4 large baking potatoes, scrubbed and pricked with a fork
- a little butter (optional)
For the salad
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- small bunch fresh mint, leaves chopped roughly
- salt and freshly ground black pepper
- 2 tbsp pine nuts
- 2 packs traditional cooked beetroot, cut into 1cm cubes
- 1 small red onion, finely sliced
- a handful of black olives (optional)
- 300g vegetarian feta, cut into
- 1cm cubes
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Put the potatoes in the oven, directly on the shelf, and bake for 1¼-1½ hours until soft when pierced with a skewer.
- 2
Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir through the mint and season to taste.
- 3
Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beetroot, onion and black olives, if using. Set aside for the flavours to mingle.
- 4
Just before you are ready to eat, stir the feta through the salad. Open up each baked potato and fluff up the inside a little with a fork, adding a little butter if you like. Spoon the salad into each potato and serve immediately.
PER SERVING: 32.3g FAT (Excluding extras)
Baked Potato with Beetroot, Feta & Mint Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 4 large baking potatoes, scrubbed and pricked with a fork
- a little butter (optional)
For the salad
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- small bunch fresh mint, leaves chopped roughly
- salt and freshly ground black pepper
- 2 tbsp pine nuts
- 2 packs traditional cooked beetroot, cut into 1cm cubes
- 1 small red onion, finely sliced
- a handful of black olives (optional)
- 300g vegetarian feta, cut into
- 1cm cubes
- 1
Preheat the oven to 200C/400F/Gas 6. Put the potatoes in the oven, directly on the shelf, and bake for 1¼-1½ hours until soft when pierced with a skewer.
- 2
Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir through the mint and season to taste.
- 3
Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beetroot, onion and black olives, if using. Set aside for the flavours to mingle.
- 4
Just before you are ready to eat, stir the feta through the salad. Open up each baked potato and fluff up the inside a little with a fork, adding a little butter if you like. Spoon the salad into each potato and serve immediately.
PER SERVING: 32.3g FAT (Excluding extras)
Baked Potato with Beetroot, Feta & Mint Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
