Roast Roots and Potato Salad with Lemon Herb Dressing

Roast Roots and Potato Salad with Lemon Herb Dressing

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 30 min


Roasting the potatoes and roots brings out a lovely sweetness to this earthy potato salad. The zesty lemon dressing compliments the roots and the herbs keep it beautifully fresh.

Roast Roots and Potato SaladIngredients:

1 kg potatoes
300g beetroot/kohlrabi/turnip
Oil
Salt and pepper

For the dressing:
Juice of 1 lemon
2 tablespoons cider vinegar
4 tbs rapeseed or olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Large handful fresh herbs (oregano/sage/parsley)
Keep a few to chop and scatter on top
Salt and pepper

Instructions

1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Scrub the potatoes and peel the roots

2. Cut roots and potatoes into bite sized pieces, season with salt and pepper, and roast in the oven with a little oil for 20-30 minutes.

3. To make the dressing, put all the ‘for the dressing’ ingredients in a blender and blitz until smooth.

4. When the potatoes and roots are cooked, take them out of the oven and set aside. While they are still warm, pour half the dressing over them, mixing well to let the potatoes and roots absorb the dressing.

5. To serve, place in a large serving bowl, pour over the rest of the dressing and scatter the chopped herbs on top.