Best with Cooked Beets

Baked Potato Filled with Beets, Feta & Mint Salad

Prep Time: 10 min // Cook Time: 1 1/2 hours, depending on size of potatoes Servings: 4

What to do

  1. 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.
  2. 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.
  3. 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.
  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’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