BEETROOT BEANS AND SMASHED POTATOES
Directions
- 1Peel and wrap beetroots in foil with olive oil and salt.
- 2Toss potatoes with dill salt and oil.
- 3Roast both the beetroots and potatoes at 200°C for 35 minutes.
- 4Remove beets and crush potatoes with a fork.
- 5Drizzle the crushed potatoes with maple syrup and bake for 15 more minutes.
- 6Blend beets, cannellini beans, garlic, tahini, lemon juice, cumin, and olive oil until smooth.
- 7Add water to the beetroot bean blend if needed and season to taste.
- 8Spread the beetroot beans on a plate.
- 9Top with crispy potatoes.
- 10Garnish with oil, fresh dill, and lemon zest.
Ingredients
- 1 kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 medium beetroots
- 2 x 400g tins cannellini beans
- 1 clove garlic
- 2 tbsp tahini
- 1 juice lemon juice
- 1 tbsp olive oil
- 0.5 tsp ground cumin
- salt
- pepper
- Fresh dill sprigs
- dill oil or extra virgin olive oil
- lemon zest
Equipment
FoilBaking dishForkBlenderPlate
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