Warm Potato Salad with Roast Onion and Beetroot
This stunning potato salad can be served warm or cold and goes perfectly with a rib-eye steak
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1kg baby new potatoes
400g fresh beetroot
3 onions, white or red
Extra virgin olive oil
2-3 tbsp balsamic vinegar
1 tsp flaky sea salt
Some freshly ground black pepper
150g feta cheese
Handful toasted pumpkin seeds
Seeds from half a fresh pomegranate
20g flat leaf parsley
Method
Heat your oven to 200°C. Wash the potatoes and cut them into 3cm chunks. Toss them in some olive oil and flaky sea salt and put them in the oven to roast for thirty minutes, until they are golden and cooked through.
Wash and peel the beetroot and cut them into similar-sized chunks. Toss them in more olive oil and pop them into the oven on another tray and roast until the are cooked through. They will take about the same time as the potatoes.
Peel the onions and cut them in half lengthways. Toss them in a little olive oil and sprinkle with salt and some fresh ground black pepper. Place the onions cut side down on a baking tray and roast them in the same oven for twenty to twenty-five minutes until they are soft and cooked through.
When the potatoes, beetroot and onions are done, let them cool slightly and then put the potatoes and beetroot into a large serving bowl. Separate the layers of the roasted onions into individual petals and add those to the bowl.
Chop the parsley and add about half to the bowl. Season with a little more ground black pepper and toss the roasted vegetables in more extra virgin olive oil, about two tablespoons should be plenty. Add the balsamic vinegar.
Crumble the feta cheese over the top.
Finish with the toasted pumpkin seeds, pomegranate seeds and the rest of the chopped parsley. Serve warm, but any leftovers can be eaten cold and will also be delicious.
