Roast Potato and Beetroot Salad with Tapenade
Have I mentioned I could eat salads 99% of the time. I love them. Really, there is no end to how creative you can be. I also love roasted vegetables.
This is combo of both is delish. If you want to really make it simple - even more than it is - just make it with olive oil and salt. Thats how my kids like it.
I personally think adding tapenade to crackers, salads and anything, spices it up!
Serves 2, or 4 as a side.
3 large potatoes
2 tablespoons olive oil
2 cups of Rocket
Basil Olive Tapenade
2 cups basil leaves
2 cloves garlic
½ cup black olives, pitted
½ cup walnuts, toasted
3-4 tbsp extra virgin olive oil
1 tsp white wine vinegar
Sea salt and black pepper to taste
Slice beets and potatoes thinly and place in oven, covered with some olive oil. Roast for 25 minutes in oven at 180 degrees C.
For the tapenade, place the garlic in a mortar and sprinkle over a pinch of sea salt. Grind until you have a paste. Add the basil and pound until the leaves have broken down. Then add the olives and walnuts, and pound again until you get a thick paste. Stir in the olive oil, vinegar and season with some black pepper.
Taste, and add another pinch of salt if needed. If you like, you can throw all these ingredients into a food processor and blitz away.
Once the vegetables are cooked from the oven, toss the tapenade lightly over the roasted potatoes and beetroots. Mix rockets leaves in. Serve.