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Potato and Beetroot Salad with Pesto Rustico Dressing

Potato and Beetroot Salad with Pesto Rustico Dressing

40 minutes total

  • Easy
  • Vegan

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

Serves 4

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

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.