Jacket & Beet Salad
Servings Prep Time
1person 3minutes
Cook Time
1hour
Servings Prep Time
1person 3minutes
Cook Time
1hour
Ingredients
Instructions
  1. Wash and pierce the Jacket potato and add to the oven to cook through. Turning once.
  2. Boil the whole (roots and all) fresh beetroot in a saucepan for around 45 minutes, being careful not to break the skin as the colour may leach out.
  3. Once cooked through (poke a skewer in it to make sure) then peel the beet and chop it into small, bite sized chunks. Leave this to one side to cool.
  4. Whilst the beet is cooling and the jacket is nearly cooked, then prepare your delicious salad, including making your own dressing. You can add whatever you want but I like mine to be full of flavour, so I often add fresh herbs like coriander, basil, parsley and sometimes a touch of dijon mustard to a teaspoon of mayo, lemon juice and a splash of olive oil.
  5. Once your potato is cooked, serve with your salad, coat your beet in your home made dressing and season to taste. For low calorie options use some of the salad dressing in your jacket potato instead of butter OR limit the butter to ½ teaspoon.