Baked Potato Filled with Beets, Feta & Mint Salad
What to do
- Preheat the oven to 400°F. Put the potatoes in the oven, directly on the shelf, and bake for an hour and fifteen minutes to an hour and a half, or until soft when pierced with a skewer. Alternatively, partly cook the potatoes in a microwave on hight for 10-15 minutes, then put in the oven to finish baking, reducing the cooking time accordingly.
- Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir though the mint and season to taste with a little salt and freshly ground black pepper.
- Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beets, onion and black olives. Set aside for the flavors to marinade.
- 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’d like. Spoon the salad into each potato and serve immediately.
What you’ll Need
4 large baking potatoes, scrubbed and pricked with a fork
A little butter (optional)
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp caster sugar
small bunch fresh mint, leaves chopped roughly
salt and freshly ground black pepper
2 tbsp pine nuts
2 packs cooked beets, cut into 1 cm cubes
1 small red onion, finely sliced
A handful of black olives (optional)
300g feta cheese, cut into 1 cm cubes