Roasted Beetroot & Baby Potato Salad with Herby Vinaigrette

Ingredients:

• Golden beetroot or Candy Beetroot (500g), peeled and cut into wedges
• Baby potatoes (500g), halved
• Olive oil
• Salt and freshly ground black pepper
• Fresh thyme (1 tbsp), finely chopped
• Fresh parsley (1 tbsp), finely chopped
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
  

Method:

1. Preheat the oven to 200°C.
2. Toss the beetroot with a drizzle of olive oil, salt, and pepper, then spread on a baking tray. Do the same with the baby potatoes on a separate tray. Roast both for 25–30 minutes until golden and tender, giving them a turn halfway through.
3. Meanwhile, make the vinaigrette by whisking together the mustard, vinegar, olive oil, thyme, and parsley. Season with salt and pepper to taste.
4. Once the veg is cooked and slightly cooled, combine in a bowl and drizzle with the herby vinaigrette. Serve warm or at room temperature.