Microwave potatoes until tender, combine with beetroot and loosened aioli for a warm, creamy salad. Finish with black pepper and any herbs if available.
ABy Annebala
Servings
2
400 g Baby potatoes
250 g Cooked beetroot (vacuum-packed, not in vinegar)
3 tbsp Aioli
1 tbsp Lemon juice
1 tbsp Fresh chives (garnish)
Salt
0.5 tsp Black pepper
Calories
235 kcal
Protein
6g
Carbs
38g
Fat
8g
Fiber
5g
Sugar
12g
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Cook the Potatoes
1. Halve any larger baby potatoes so all pieces are roughly even-sized. Place them in a microwave-safe bowl, add a splash of water, and cover tightly with a microwave-safe plate or cling film (pierce once to vent). Microwave on high for 7–9 minutes, pausing to stir halfway, until a fork slides through easily. Drain and let rest, covered, for 2 minutes.
400 g Baby potatoes
2. While the potatoes rest, dice the cooked beetroot into bite-sized chunks and set aside.
250 g Cooked beetroot (vacuum-packed, not in vinegar)
Make the Dressing
3. In a small microwave-safe bowl, combine the aioli and lemon juice. Microwave on high for 20 seconds to loosen and warm slightly, then stir well until smooth and pourable. Season with salt and black pepper.
4. Add the beetroot to the warm potatoes and gently toss together — the beetroot will turn everything a beautiful deep pink. Pour the warm aioli dressing over the top and fold carefully to coat everything evenly without breaking the potatoes. Taste and adjust seasoning, then scatter over fresh chives and an extra crack of black pepper before serving warm.
250 g Cooked beetroot (vacuum-packed, not in vinegar),
1 tbsp Fresh chives (garnish),
0.5 tsp Black pepper
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