Feel The Beet Jacket Potato
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What a colourful combo and super speedy to throw together.
You will need...
- 50g broccoli florets
- 15g walnut pieces
- 50g cooked beetroot in natural juice
- 50g goats or feta cheese, crumbled
- 1 tbsp of lemon juice
- ½ tsp wholegrain mustard
- 1 tbsp olive oil
- Salt and pepper to season
- 1 Bannisters Yorkshire Family Farm Baked Jacket Potato
Method
- Cook the broccoli in a pan of boiling water for 3-4 mins or until just tender.
- Rinse in cold water and drain well.
- Toast the walnuts in a baking tray under a hot grill, shaking regularly until golden.
- Drain the beetroot, reserving the pack juices.
- Cut the beetroot into 1 cm cubes and place in a large bowl with the broccoli, walnuts and cheese.
- In a bowl, place 1 tbsp beetroot juice, a twist of lemon juice, mustard and olive oil, then whisk together with a fork.
- Season to taste.
- Add the dressing to the bowl and gently fold everything together, taking care not to break down the beetroot chunks.
- Divide the mixture between hot potatoes and scatter with a few extra walnuts and a drizzle of olive oil.