Baked Potato filled with Beetroot, Feta and Mint Salad
By Love Beetroot
Published on 13 April 2022
A simple, quick and delicious jacket potato filling.Time and servings
1 hr 40 minsTotal time
4Servings
10 minsPrep time
1 hr 30 minsCooking time
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
Method
Step 1
Preheat the oven to 200°C. Put the potatoes in the oven, directly on the shelf, and bake for 1 ¼ - 1 ½ hours until soft when pierced with a skewer. Alternatively, part cook in a microwave on high for 10-15 minutes, then put in the oven to finish baking, reducing the cooking time accordingly.Step 2
Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir through the mint and season to taste with a little salt and freshly ground black pepper.Step 3
Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beetroot, onion and black olives, if using. Set aside for the flavours to mingle.Step 4
Just before you are ready to eat, stir the feta cheese through the salad. Open up each baked potato and fluff up the inside a little with a fork, adding a little butter if you like. Spoon the salad into each potato and serve immediately.