Roasted Beetroot and Jersey Royal Salad with Herby Crème Fraîche

A vibrant and flavorful salad featuring sweet roasted beetroot, nutty Jersey Royal potatoes, and a creamy herby crème fraîche dressing.

Prep Time

20 minutes

Total Time

55 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.83/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Washed and halved or quartered if large)

£3.50

500gBeetroot(Raw, peeled and cut into wedges)

£1.20

3tablespoonsOlive Oil

£0.30

1tablespoonBalsamic Vinegar

£0.15

2sprigsFresh Rosemary(Leaves roughly chopped)

£0.50

2clovesGarlic(Minced)

£0.10

150mlCrème Fraîche

£0.80

2tablespoonsFresh Parsley(Chopped)

£0.40

1tablespoonFresh Dill(Chopped)

£0.35

1tablespoonLemon Juice

£0.15

To tasteSalt

£0.60

To tasteBlack Pepper(Freshly ground)

£1.50

50gWalnuts(Roughly chopped (optional))

£0.75

50gArugula (Rocket)(optional)

£1.00

Total Cost

£11.30

£2.83 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/ Gas Mark 6).
2.
In a large bowl, toss the Jersey Royal potatoes and beetroot wedges with 2 tablespoons of olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and pepper.
3.
Spread the potatoes and beetroot evenly on a large baking tray. Roast for 30-35 minutes, or until the potatoes are tender and slightly golden and the beetroot is tender and slightly caramelized. Turn them halfway through cooking.
4.
While the vegetables are roasting, prepare the herby crème fraîche. In a small bowl, combine the crème fraîche, chopped parsley, chopped dill, lemon juice, salt, and pepper. Mix well and set aside.
5.
Once the potatoes and beetroot are roasted, remove from the oven and let them cool slightly.
6.
In a large bowl, combine the roasted potatoes and beetroot. Add the arugula (if using). Gently mix in half of the herby crème fraîche dressing.
7.
Serve the salad warm or at room temperature, drizzled with the remaining herby crème fraîche dressing. Sprinkle with chopped walnuts if desired.

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My Notes

Nutrition Information

Nutrition per serving (300g)

585 kcal / 2447 kJ

Carbs

43.3g

17% of RDA

Fat

41.3g

59% of RDA

Protein

11.7g

23% of RDA

Detailed Breakdown

Fibre

7.8 g

26% of RDA

Sugar

13.6 g

15% of RDA

Sodium

115 mg

5% of RDA

Saturated Fat

11.3 g

57% of RDA

Chef's Tips

For extra flavor, you can add a drizzle of honey or maple syrup during the last 10 minutes of roasting.

If you don't have Jersey Royal potatoes, you can use other small new potatoes.

You can substitute other fresh herbs like chives or mint in the crème fraîche dressing.

Roasting the beetroot with its skin on can enhance its flavour, but be sure to scrub it well beforehand and peel it after roasting when it's cooled slightly.

If you are short on time, you can boil the jersey royals for 15-20 minutes until they are almost cooked, then roast them for 10-15 minutes with the beetroot.

Cooking Equipment

Oven

Large Baking Tray

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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