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Beetroot, Watercress, New Potato and White Anchovy Salad

09 Dec 2015 95 Minute Recipe Article by MiNDFOOD


Ingredients

2 bunches baby beetroot, trimmed, scrubbed

olive oil cooking spray

500g small new potatoes, scrubbed

1 bunch watercress, sprigs removed

16 white anchovies

4 eggs, hard boiled, halved

1 cup low fat yoghurt or for a healthy option, use Symbio™ Probalance™ Natural Unsweetened Yoghurt

1 tsp Dijon mustard

½ bunch fresh dill, sprigs removed or 2 tsp dried dill


Method

Preheat oven to 200C. Line a baking tray with baking paper.

Place beetroot onto tray and spray with olive oil. Season with salt and pepper.

Roast for 30-45 minutes, depending on size, or until tender.

Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil.

Reduce heat to medium and simmer for 10-15 minutes or until tender.

Drain and plunge into icy cold water. Drain and halve. Place into a large bowl.

Add watercress and anchovies. Toss until well combined.

Transfer mixture to a large platter. Halve beetroot and add to salad with eggs.

Combine Symbio Probalance Natural Unsweetened Yoghurt, mustard and dill into a small food processor. Process until a smooth pale green dressing forms.

Drizzle over salad just before serving. Serve.


Serves 4


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