|
Ingredients
500g Kipfler potatoes, peeled
4 beetroot, peeled and quartered
1 bunch of watercress
1 bunch of dill
4 spring onion
Method
Place the potatoes and beetroot into a saucepan of cold water and bring to a boil, then turn down to a simmer for 20-30 minutes or until the potatoes are just soft, then allow to cool in the water.
Wash and dry the watercress, pick the dill into small florets and finely slice the spring onions on an angle.
Lay down a base of watercress then toss together the potatoes, beetroot, dill, spring onion and a few tablespoons of mayonnaise and lay on top of the watercress and serve.
Mayonnaise
Ingredients
3 egg yolks
1tsp horseradish cream
1 tbsp white wine vinegar
250 extra virgin olive oil
Method
Place the egg yolks into your food processor and mix until light and fluffy, then add the horseradish and white wine vinegar and mix again.
Add the olive oil in a gentle stream until your required consistency is required (drizzle the olive oil very slowly to avoid “splitting,” the mayo can take more or less oil depending on the thickness you like.)
|
