Potato and Beetroot Salad with Pesto Rustico Dressing
40 minutes total
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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|Barilla Pesto Rustico Pomodori Secchi
|baby potatoes, halved
|red onions, cut into wedges
|Sea salt and freshly ground black pepper
|cooked beetroot, halved
|white wine vinegar
|tbsp pumpkin seeds
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Heat the oven to 200C, fan 180C, gas mark 6.
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.
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.
Whisk the Pesto Rustico Pomodori Secchi, vinegar and remaining 30ml olive oil together in a bowl.
Spoon the dressing over the roasted vegetables and stir to combine, then add the rocket and mix together.
Serve topped with pumpkin seeds.