Roasted potato and radish salad with herby kefir dressing
Fanastic on it’s own, or the perfect pairing for this Herby Frittata.
Ingredients
Potato Salad
- 1kg Salad Baby Potatoes, halved
- 50g Yeo Valley Organic Unsalted Butter
- 2 tbsp Olive oil
- 20g Fresh Herbs, chopped e.g. Sage, Thyme and Rosemary
- 4 Garlic cloves
- 800g Beetroot
- 15g Fresh Dill or Mint
- Pickled radishes, find the recipe here
Herby Kefir Salad Dressing
- 350g Yeo Valley Organic Kefir Yogurt
- 1 Lemon, zest & juice
- 1 tsp Caster sugar
- 60ml Olive oil
- 1 Small Garlic clove, crushed
- 1.5 tsp Whole grain mustard
- 15g Dill, washed and chopped
- Salt and pepper, to season
Try it with...
Method
- Heat the oven to 190°C
- Add the whole beetroot to a saucepan, cover with water and bring to the boil. Boil for 35-45 minutes until cooked through. Drain, then run cold water over them and peel off the skins.
- Slice the beetroot into wedges. Add them to a flat roasting tray, drizzle with olive oil and season with salt and pepper. Roast them in the oven for 10 minutes. Allow them to cool.
- Slice the potatoes in half and add them to a saucepan filled with water. Boil the potatoes for 12 minutes, drain and allow them to steam dry.
- Add the butter and oil to a flat baking tray and heat in the oven for 5 minutes.
- Crush the whole garlic cloves keeping them in their skins. Add the potatoes to the hot tray with the chopped herbs and whole garlic cloves. Roast them in the oven for 12 minutes until nicely golden. Allow them to cool.
- Make the kefir dressing by whisking all of the ingredients together in a small bowl and season with salt and pepper.
- Add the potatoes and beetroot to a large mixing bowl and about ½ of the dressing. Season with salt and pepper and stir to combine them. Add more dressing if needed and if not, keep the dressing in the fridge to use for another salad.
- Garnish with some pickled radishes and serve.
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