Ham with Jacket Potato & Baked Beetroot

Prep Time: 5 - 10 mins
Cooking Time: 40-45 mins with microwave/1 hour with conventional oven

Nutrition Information per serving
Nutrition: Kcals 445 Fat –25.2g, Protein 15.3g, Sugar 7.9g, Salt 1.4g, Carb 41.8g

Ingredient list

  • 4 thick slices of Specially Selected Ham or leftover roast pork A little olive oil2 medium raw beetroots, trimmed and scrubbed
  • Handful of watercress or mixed salad leaves
  • Salt and pepper
  • 2 medium sized floury potatoes e.g. Maris Piper, approx 200g each, scrubbed
 
  • For the dressing
  • 4 tbsp extra virgin olive oil1 tsp liquid honey
  • Salt and pepper
  • 2 tsp seeded mustard
  • Juice of 1 small orange

Method

1.Pre-heat the oven to 200 C / 180 C fan/ gas 6

2. With the tip of a small sharp knife, prick the potatoes and beetroot all over, place in the microwave and cook on ‘high’ for 3 minutes. Turn over the veg and repeat.

3. Wrap each beetroot separately in tin foil and place on a baking tray. Rub the potatoes well with the oil, salt and pepper and put on the tray with the beetroot. Pop in the oven for about 30-40 minutes until tender, turning over halfway through cooking. (If you don’t have a microwave, just cook in a conventional oven for an hour).

4. Put all the dressing ingredients into a clean jam jar, screw on the lid and shake until well combined.

5. Unwrap the beetroot and when just cool enough to handle hold each beet in a couple of layers of kitchen paper and gently pinch off the skins. Cut each into 6 or 8 pieces and arrange on two plates with two slices of meat, some salad and a potato which has been split and served with a knob of butter and a grind of black pepper.

6. Dress the beetroot and salad with some of the orange dressing just before serving.