Potato, Egg and Dill Salad with Horseradish Mayonnaise

Ready in 30 minutes • Serves 2-4
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 16, 2017.

Delicious roasted potato and beetroot salad is topped with protein-packed and super tasty eggs and almonds.

Ingredients

oven to 230°C. Line and oven tray with baking paper. Bring a medium pot of water to the boil.
Toss potatoes and beetroot with a drizzle of oil on prepared tray. Season with salt and bake for 20-25 minutes, until tender and golden. Turn once during cooking. Allow to cool slightly.
Trim woody ends from broccolini then cut into 3cm lengths. Cook eggs in pot of boiling water for 7 minutes, adding broccolini for the last 3 minutes of cook time. Once finished cooking, run both under cold water to prevent eggs from continuing to cook and to refresh broccolini.
Cut cherry tomatoes in half and thinly slice radishes. Add to a large bowl and set aside. In a small bowl mix together mayonnaise, horseradish and dill. Set aside.
Peel shells off eggs and slice into quarters. Set aside.
Add cooked potato, beetroot and broccolini to bowl with cherry tomatoes and radishes. Toss through ½ of the horseradish mayonnaise and season to taste with salt and pepper.
divide rocket leaves between plates and top with potato and dill salad. Place egg halves on top. Drizzle over remaining horseradish mayonnaise and sprinkle over almonds.