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)
[hd]For the salad[/hd]
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:
- 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.
- 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.
- 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.
- 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.
