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- Baked Potato filled with Beetroot, Feta and Mint Salad
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Search results for 3 tbsp of extra virgin olive oil
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Search results for 2 packs of beetroot, cooked, around 500g
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Search results for 4 large baking potatoes, scrubbed and pricked with a fork
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Search results for 1 tbsp of red wine vinegar
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Search results for 2 tbsp of pine nuts
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Search results for 1 red onion, finely sliced
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Search results for 1 handful of black olives
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Search results for 300 g of feta cheese, cut into 1cm cubes
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Search results for 1 bunch of fresh mint, leaves chopped roughly
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Ingredients
- 3 tbsp of extra virgin olive oil
- 2 packs of beetroot, cooked, around 500g
- 4 large baking potatoes, scrubbed and pricked with a fork
- 1 tbsp of red wine vinegar
- 1 tsp of caster sugar
- 2 tbsp of pine nuts
- 1 red onion, finely sliced
- 1 handful of black olives
- 300 g of feta cheese, cut into 1cm cubes
- 1 bunch of fresh mint, leaves chopped roughly