Potato And Baby Beet Salad - cooking recipe

Ingredients

1 lb baby beets
1 lb new potatoes, halved
6 tbsp balsamic vinegar
2 tsp wholegrain mustard
2 tbsp honey
6 tbsp canola oil
6 None spring onions, trimmed and sliced
2 tsp flaxseed, toasted

Preparation

Cook beets in boiling water for 12-15 mins. Run under cold water to cool. Peel and cut into wedges. Meanwhile, cook potatoes in salted, boiling water for 12-15 mins. Drain and let cool slightly.
Whisk vinegar, mustard and honey together and season. Gradually whisk in oil. Toss with beets, potatoes and spring onions then let marinate for 1 hour.
To serve, sprinkle with flaxseed.