The second recipe of the series. Rachael our development chef has created this ‘British Salt Beef, Crispy Potato and Honey & Mustard Salad’. If you do make it yourself feel free to tag us in your pictures or send us some feedback!
Ingredients:
- 4 Small Beetroot
- 4 Tbsp Olive Oil
- 350g Suffolk Humdinger New Potatoes
- 200g Salt Beef from our Deli Counter
- 100g French Green Beans
- 1 Bag of Salad
- 5 Radishes
- 2 Tbsp of White Wine Vinegar
- Tiptree Mustard Sauce with Honey
In this recipe, Rachael has used Salt Beef from our delicatessen counter and the first drop of potatoes from Humdinger (3M’s) which come loose and the same as they were picked.
Tip – Save the beetroot leaves and turn them into a beautiful earthy pesto.
Preheat the oven to 200c Con, 180 Fan, Gas 6.
In a roasting tray, pour in 3 Tbsps of olive oil and preheat in the oven for 10 minutes.
Gently wash the beetroot and new potatoes, do not scrub as you will remove the skin. Slice the new potatoes in half but leave the beetroot whole, just slice the leafy tops off (Do not chuck the leaves, see the tip at the bottom).
Add in the new potatoes and beetroot to the pre-heated roasting tray. Cook for 1 hour, occasionally turning them.
Now peel and cut the red onion into small wedges. Add to the roasting tray for the last 35 minutes.
Slice the radishes into small disks, place into a bowl and add the white wine vinegar, and stir.
Meanwhile, trim the green beans and slice in half. Boil water in a pan, when the roasted veg are almost cooked. Boil the green beans for 3 minutes then drain.
When the beetroot is tender, remove tray from the oven, cut the beetroot into quarters. Drain the radishes and assemble the salad, adding in all ingredients, tear the salt beef and arrange.
Pour the honey & mustard sauce into a small jug, add a tablespoon of olive oil to loosen the sauce then drizzle over the salad and serve.
