Lime oil Baby Beetroot and Potato Salad


Lime oil Baby Beetroot and Potato Salad
Lime oil Baby Beetroot and Potato Salad
Print Recipe
Roasted baby beetroot and potato salad with fresh onion and a German vinaigrette dressing made with Lime Olive Oil.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Lime oil Baby Beetroot and Potato Salad
Lime oil Baby Beetroot and Potato Salad
Print Recipe
Roasted baby beetroot and potato salad with fresh onion and a German vinaigrette dressing made with Lime Olive Oil.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Ingredients
  • 1 kg baby beetroot
  • 1 kg Unsalted butter, softened to room temperature
  • 1 Medium Red Onion in rings
  • 1/2 cup White wine vinegar
  • 1/2 tspn ground nutmeg
  • 1 tbls sugar
  • Salt to taste
  • A Pinch of Ground White Peppe
  • 15ml Willow Creek Persian Lime Flavoured Olive Oil
Instructions
  1. Clean the beetroot thoroughly and blanche for 5 min in rapidly boiling salt water, Strain and drizzle with Willow Creek Persian Lime olive oil.
  2. Season to taste and roast in the oven at 200* for 15min.
  3. Blanch the potatoes in salted water for 10 min
  4. Strain and cool till you can handle them, Remove the peels by scraping them with a serrated knife.
  5. Place the vinegar, sugar, salp, pepper and nutmeg in a small saucepan.
  6. Heat and simmer till all the sugar is dissolved. Set aside to cool.
  7. Arrange the beetroot and onion on a platter or bowl, add the potatoes in between and pour the dressing over everything.
  8. Finish the salad with a drizzle of Willow Creek Persian Lime olive oil.
  9. Tip: Make this in advance as the flavours will only improve over time.