Warm potato, beetroot and onion salad

Photo by Simon Lambert.
Photo by Simon Lambert.

Three humble ingredients cooked to enhance their natural organic flavour, resulting in a highly nutritious, delicious salad that can accompany almost anything or simply enjoyed on its own!

 

Warm potato, beetroot and onion salad
Serves 4

Ingredients

500-600g Agria potatoes, scrubbed
¾ cup sea salt flakes
freshly ground black pepper
10 sprigs fresh thyme
500g beetroot, with tops; remove tops and set aside, scrub beetroot
2-4 medium red onions
50g butter
80ml balsamic vinegar
sea salt flakes

Dressing

50ml tahini paste
2 Tbsp lemon juice
80ml water
1 clove of garlic, crushed
30g flat-leaf parsley, finely chopped

 

Method

Preheat the oven to 180degC.

Begin by preparing the beetroot. Tear off a large piece of tinfoil and place the beetroot in the centre, add 50ml balsamic vinegar, 4 sprigs of thyme, pinch sea salt flakes and a few grinds of cracked pepper, plus 2 Tbsp water. Gather up the sides of the foil to make a parcel and place on a baking tray. Bake until tender, 40-60 minutes depending on size.

To cook the potatoes, place sea salt flakes on the bottom of a heavy-based medium-sized oven dish, put the potatoes on top and nestle the potatoes in the salt. Sprinkle over a little more if needed. The potatoes do not have to be completely covered but you want them to bake in the salt.

Bake uncovered for 30-40 minutes or until they are just tender. When cooked, brush off excess salt.

Onions: once again, we are baking these in the oven and you will require a snug-sized oven dish. Carefully score the top of the onion both ways to create a cross shape. Place a knob of butter on each onion, a sprig of thyme, season lightly and drizzle over remaining balsamic vinegar. Bake in the oven until the onions are sweet and tender, 30-40 minutes depending on size.

While the vegetables are cooking, prepare the dressing and pick through the beetroot leaves.

To make the dressing, thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl; you are wanting a smooth texture. Stir in the chopped parsley and a pinch of salt to taste.

To assemble, cut the potatoes into wedges and place on the bottom of your serving dish. In a bowl, add the beetroot leaves, pull apart the onion into largish chunks, cut the beetroot into bite-sized pieces and add. Drizzle over any cooking juices and season lightly with sea salt. Toss gently to combine.

Place loosely over the potatoes and finish by drizzling over the tahini dressing.

Serve and enjoy the simplicity of this dish, as the ingredients do all the talking!

 


• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings. tasteofmylife.com

 

Add a Comment