SPUD LITE POTATO, BEETROOT & ORANGE SALAD
SERVES: 4
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
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.
2. Make Dressing
For the dressing combine ingredients together in a screw top jar and shake vigorously to combine.
3. Serve!
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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