Spud Lite Potato, Beetroot & Orange Salad 

Summer Potato 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.

 

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