Roasted Beetroot & Potato Salad with Lime Crème Fraîche
Servings: 1
Calories: 795kcal
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Ingredients
- 4 medium potatoes (roughly 14oz / 400g)
- ½ lime
- ⅓ cup (80 g) creme fraiche (⅓ cup = 80g)
- 1 tbsp olive oil
- 1 beetroot, pre-cooked
- 2 cups (60 g) baby leaf salad (or another mild salad)
- 3 tbsp sunflower seeds
- Salt and pepper to taste
Instructions
- Peel, then chop and boil the potatoes until soft. Zest and juice the lime.
- In the meantime, mix the creme fraiche with the lime zest, juice and some salt, pepper and 1 tbsp of olive oil to make it smooth.
- Chop the beetroot and put it on a plate, drizzle the creme fraiche over the beetroot, add the baby leaf on top, drizzle some more olive oil over it and sprinkle the sunflower seeds on top.
- Gently mash the potato and serve on the side. That’s it!
Nutrition
Calories: 795kcal | Carbohydrates: 93g | Protein: 19g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 192mg | Potassium: 2316mg | Fiber: 15g | Sugar: 12g | Vitamin A: 976IU | Vitamin C: 112mg | Calcium: 106mg | Iron: 6mg