BEETROOT BEANS AND SMASHED POTATOES

50 mins
Serves 1
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Directions

  1. 1Peel and wrap beetroots in foil with olive oil and salt.
  2. 2Peel and wrap beetroots in foil with olive oil and salt.
  3. 3Peel and wrap beetroots in foil with olive oil and salt.
  4. 4Toss potatoes with dill salt and oil.
  5. 5Toss potatoes with dill salt and oil.
  6. 6Toss potatoes with dill salt and oil.
  7. 7Roast both the beetroots and potatoes at 200°C for 35 minutes.
  8. 8Roast both the beetroots and potatoes at 200°C for 35 minutes.
  9. 9Roast both the beetroots and potatoes at 200°C for 35 minutes.
  10. 10Remove beets and crush potatoes with a fork.
  11. 11Remove beets and crush potatoes with a fork.
  12. 12Remove beets and crush potatoes with a fork.
  13. 13Drizzle the crushed potatoes with maple syrup and bake for 15 more minutes.
  14. 14Drizzle the crushed potatoes with maple syrup and bake for 15 more minutes.
  15. 15Drizzle the crushed potatoes with maple syrup and bake for 15 more minutes.
  16. 16Blend beets, cannellini beans, garlic, tahini, lemon juice, cumin, and olive oil until smooth.
  17. 17Blend beets, cannellini beans, garlic, tahini, lemon juice, cumin, and olive oil until smooth.
  18. 18Blend beets, cannellini beans, garlic, tahini, lemon juice, cumin, and olive oil until smooth.
  19. 19Add water to the beetroot bean blend if needed and season to taste.
  20. 20Add water to the beetroot bean blend if needed and season to taste.
  21. 21Add water to the beetroot bean blend if needed and season to taste.
  22. 22Spread the beetroot beans on a plate.
  23. 23Spread the beetroot beans on a plate.
  24. 24Spread the beetroot beans on a plate.
  25. 25Top with crispy potatoes.
  26. 26Top with crispy potatoes.
  27. 27Top with crispy potatoes.
  28. 28Garnish with oil, fresh dill, and lemon zest.
  29. 29Garnish with oil, fresh dill, and lemon zest.
  30. 30Garnish with oil, fresh dill, and lemon zest.

Ingredients

  • 1 kg new potatoes
  • 1 kg new potatoes
  • 1 kg new potatoes
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1.5 tbsp flakey salt
  • 1.5 tbsp flakey salt
  • 1.5 tbsp flakey salt
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 3 medium beetroots
  • 3 medium beetroots
  • 3 medium beetroots
  • 2 x 400g tins cannellini beans
  • 2 x 400g tins cannellini beans
  • 2 x 400g tins cannellini beans
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Fresh dill sprigs
  • Fresh dill sprigs
  • Fresh dill sprigs
  • dill oil or extra virgin olive oil
  • dill oil or extra virgin olive oil
  • dill oil or extra virgin olive oil
  • lemon zest
  • lemon zest
  • lemon zest

Equipment

FoilBaking dishForkBlenderPlate