Potato and Beetroot Salad with Pesto Rustico Dressing

Name: Potato and Beetroot Salad with Pesto Rustico Dressing
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 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

40 minutes

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

4 servings

95gBarilla Pesto Rustico Pomodori Secchi

600gbaby potatoes, halved

2red onions, cut into wedges

60mlOlive Oil

-Sea salt and freshly ground black pepper

320gcooked beetroot, halved

15mlWhite Wine Vinegar

40grocket leaves

2tbsp 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 200C, fan 180C, 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.

Potato and Beetroot Salad with Pesto Rustico Dressing