Potato and Beetroot Salad with Pesto Rustico Dressing
Potato and Beetroot Salad with Pesto Rustico Dressing
40 minutes total
A warm hearty salad full of earthy flavours, this potato and beetroot dish is dressed with Barilla Pesto Rustico Pomodori Secchi mixed with a touch of vinegar and topped with crunchy pumpkin seeds.
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Ingredients
Serves 4
| 95g | Barilla Pesto Rustico Pomodori Secchi |
| 600g | baby potatoes, halved |
| 2 | red onions, cut into wedges |
| 60ml | olive oil |
| - | Sea salt and freshly ground black pepper |
| 320g | cooked beetroot, halved |
| 15ml | white wine vinegar |
| 40g | rocket leaves |
| 2 | tbsp pumpkin seeds |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Heat the oven to 200C, fan 180C, gas mark 6.
Step 2
Toss the potatoes and red onions into an oven tray and drizzle with 30ml olive oil. Season with salt and pepper to taste and toss together.
Step 3
Roast in the oven for 20 minutes then add the beetroot and return to the oven for another 10 minutes, until everything is tender and hot through.
Step 4
Whisk the Pesto Rustico Pomodori Secchi, vinegar and remaining 30ml olive oil together in a bowl.
Step 5
Spoon the dressing over the roasted vegetables and stir to combine, then add the rocket and mix together.
Step 6
Serve topped with pumpkin seeds.