Make the most of the changing seasons and dress freshly baked beetroot with eggs, white anchovies, yoghurt and dill for a delicious spring salad.
Serves 4
2 bunches baby beetroot, trimmed, scrubbed
olive oil cooking spray
500g small new potatoes, scrubbed
1 bunch watercress, sprigs removed
16 white anchovies
4 eggs, hard boiled, halved
1 cup low fat yoghurt or for a healthy option, use Symbio Probalance probiotic yoghurt
1 tsp Dijon mustard
½ bunch fresh dill, sprigs removed or 2 tsp dried dill
Preheat oven to 200C. Line a baking tray with baking paper. Place beetroot onto tray and spray with olive oil. Season with salt and pepper. Roast for 30-45 minutes, depending on size, or until tender.
Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium and simmer for 10-15 minutes or until tender. Drain and plunge into icy cold water. Drain and halve. Place into a large bowl.
Add watercress and anchovies. Toss until well combined. Transfer mixture to a large platter. Halve beetroot and add to salad with eggs. Combine yoghurt, mustard and dill into a small food processor. Process until a smooth pale green dressing forms. Drizzle over salad just before serving. Serve.
