INGREDIENTS

• 4 large creamy potatoes
• 1 dab of butter (optional)

For the beet-feta salad

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon castor sugar
• 1 small bundle of fresh mint, coarsely chopped
• salt and (black) pepper
• 2 tablespoons pine nuts
• 2 packs cooked beets (approx. 400-450 grams)
• 1 small red onion, chopped
• 1 handful of black olives (optional)
• 300 grams feta, cut into cubes of approx. 1x1x1cm

METHOD OF PREPARATION

• Pre-heat the oven to 200°C
• Roast the potatoes. See the basic cooking method ‘Roast, grill, barbecue’ basic cooking method ‘Roast, grill, barbecue’
• Make the salad dressing by mixing the olive oil, the red wine vinegar and the castor sugar. Stir in the mint and season to taste with salt and pepper:
• Roast the pine nuts in a pan until they are golden brown.
• Cut the beets into cubes of approx. 1x1x1cm
• Add the pine nuts, the beets and the onion to the dressing and mix well. Set aside in the refrigerator to allow the salad to absorb the flavours.
• Once the potatoes are cooked, cut them cross-wise at the top and press them open.
• Use a fork to mash the potato meal a bit and then stir to loosen the structure somewhat. If desired, add a dab of butter to make it creamier.
• Stir the feta cubes into the salad and divide the salad between the four potatoes.

Enjoy!