Roasted Pear, Beetroot & Goat's Cheese Salad
with Smashed Potatoes and Walnuts
This Roasted Pear, Beetroot & Goat's Cheese Salad with Smashed Potatoes and Walnuts is a delicious dinner, which makes the most of so many flavourful festive ingredients.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Pear
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
80
Green Beans
250
Cooked Beetroot
17
Wholegrain Mustard
(Contains Mustard)
24
Balsamic Vinegar
(Contains Sulphites)
50
Baby Leaf Mix
75
Goat's Cheese
(Contains Milk)
Not included in your delivery
½
Sugar for the Dressing
1.5
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes (no need to peel) into 3cm chunks and pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and cut into thin wedges lengthways.
Trim and halve the green beans. Roughly chop the walnuts.
Quarter the beetroot and cut into wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
In a medium bowl, mix together the wholegrain mustard, balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your dressing aside.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil and return to the top shelf of your oven until golden, 10-15 mins.
Pop the beetroot and pear slices onto another lightly oiled baking tray in a single layer.
Bake on the middle shelf of your until tender, 8-10 mins, then remove and set aside.
While everything roasts, boil a half-full kettle. Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander and rinse under cold water. TIP: Running the beans under cold water will keep them vibrant.
Just before you're ready to serve, add the baby leaves and green beans to the bowl of dressing and toss to coat.
Share your dressed salad between serving bowls and add the smashed potatoes, roasted pear and beetroot.
Crumble over the goat's cheese and scatter with the walnuts to finish.
Enjoy!
