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Beetroot and Potato Salad with Hazelnut Dressing

Serves 6 as an accompaniment

Method

  1. Boil the potatoes with mint until tender.
  2. Strain, discard the mint, leave to cool.
  3. Dice beetroot and potatoes and place in a serving dish.
  4. Combine the balsamic vinegar and olive oil and season.
  5. Stir in the hazelnuts.
  6. Pour the dressing over the vegetables and toss to coat evenly.

Ingredients

  • 250g (9oz) new potatoes, washed, but not peeled
  • a sprig of mint
  • 250g (9oz) beetroot, cooked
  • 15ml (1 tbsp) balsamic vinegar
  • 30ml (2 tbsp) extra virgin olive oil
  • freshly ground salt & pepper
  • 25g (1oz) hazelnuts, roasted and chopped
As seen in the Mirror
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