Salads & Side Dishes

-Creamy Potato & Onion Bake
-Warm Beetroot Salad

Creamy Potato & Onion Bake

Ingredients
1x 3 second spray extra virgin olive oil
2 medium onions, diced
2 tsp fresh thyme, finely chopped
1/4tsp ground nutmeg
1kg(approx 6 med-large) potato, peeled & thinly sliced
375ml skim milk
4tbs light cream
2-3 cloves garlic crushed
1 whole dried bay leaf

Method
Preheat oven to 180c (160c fan forced)

Spray a 1 1/2 litre capacity oven proof dish with oil and set aside

Spray non stick frying pan with oil and place over medium/high heat. Add onions and season with salt and pepper. Cook, stirring for 10mins, or until tender and slightly caramelised. Add thyme and nutmeg, and cook for a further minute. Remove from heat and set aside.

Meanwhile, arrange a third of potatos in base of prepared dish. Spoon over half the onions and season with salt and peppet. Repeat layers with remaining potato and onion, seasoning between each layer.

Combine milk, cream, garlic and bay leaf in a small saucepan and place over low heat. Bring to the boil, then remove from heat and set aside for 10minutes to allow bay leaf to infuse in milk. Remove bay leaf and pour mixture over potatos. Bake in pre-heated ovben for approximately 70-80minutes, or until potatos are tender and liquid evaporated.

Sprinkle with extra thyme leaves and serve

Serves: 6
Points per serve: 2.5
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Warm Beetroot Salad

Ingredients
2 bunches baby beetroot (8 beetroot)
1/2 bunch silverbeet, trimmed, leaves torn
2 teaspoons olive oil
2 garlic cloves
40g walnuts (or up to 80g for an extra point per serve)
1 1/2 tbsp red wine vinegar
70g light feta cheese (I used south cape tasmanian reduced fat fetta)

Method
Preheat oven to 200c (180c fan forced). Trim beetroot stems and leaves(you want to leave about 3-4cm of stem attached so the beetroot won't bleed the colour out). Reserve small beetroot leaves. Wearing gloves wash beetroot and pat dry.

Place beetroot in baking dish, cover tightly with foil and roast for 45minutes until skin easily peels away from beetroot when rubbed. Set aside until cool enough to handle.

Wearing gloves remove stems, peel and halve each beetroot. Place in a large heatproof bowl, cover to keep warm.

Wash silverbeet and reserved beetroot leaves.

Heat opil in a large frying pan over medium heat. Add garlic and walnuts. Cook, stirring occasionally, for 3 to 4 minutes or until walnuts are toasted.

Add leaves to pan, cook, stirring, for 1 to 2 minutes until leaves are just wilted. Add leaves and vinegar to beetroot. Season with pepper. Toss to combine.

Top with feta and serve.

Serves: 4
Points per serve: 2.5 (3.5 if using 80g of walnuts)