300 g large organic beetroot, topped, tailed and cut into 2 cm wedges (skin-on)
2 teaspoons organic olive oil
300 g organic new potatoes
1⁄2 small organic red onion, thinly sliced
2 tablespoons organic extra virgin olive oil
1 teaspoon wholegrain mustard
sea salt and freshly ground black pepper
4 slices organic rye bread, cut lengthways
1 garlic clove, peeled and halved
handful of rocket
12 organic cherry tomatoes, halved
1 spring onion, finely sliced
Preheat the oven to 180°C (360°F) Gas 4.
In a roasting tray, toss the beetroot wedges with the olive oil and season.
Roast for 30–35 minutes or until tender and the skins are beginning to blister. Turn the oven off, but leave the beetroot in to keep warm. In a saucepan, cover the potatoes generously with cold, salted water. Bring to the boil and simmer briskly for 10 minutes. Add the eggs to the pan and simmer for another 6–7 minutes. Remove the eggs and plunge into ice-cold water.
Cook the potatoes for a further few minutes until tender. Drain, then roughly cut in half while still warm. Combine the potatoes with the red onion, 1 tablespoon of extra virgin olive oil and the wholegrain mustard; season and set aside.
Toast the bread and rub generously with the cut side of the garlic. Divide the toasted rye bread and drizzle over another tablespoon olive oil and sprinkle with sea salt.
Place a few leaves of rocket on top of the toast, then potatoes, beetroot and tomatoes. Finish with the soft-boiled eggs and the spring onions, scattered over.
Recipe courtesy of The Soil Association