# BEETROOT BEANS AND SMASHED POTATOES

Crispy smashed potatoes over a vivid beetroot bean cream perfectly paired with lemon and herbs.

- Total time: 50 min
- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## 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

## Instructions

1. Peel and wrap beetroots in foil with olive oil and salt.
2. Toss potatoes with dill salt and oil.
3. Roast both the beetroots and potatoes at 200°C for 35 minutes.
4. Remove beets and crush potatoes with a fork.
5. Drizzle the crushed potatoes with maple syrup and bake for 15 more minutes.
6. Blend beets, cannellini beans, garlic, tahini, lemon juice, cumin, and olive oil until smooth.
7. Add water to the beetroot bean blend if needed and season to taste.
8. Spread the beetroot beans on a plate.
9. Top with crispy potatoes.
10. Garnish with oil, fresh dill, and lemon zest.

## Equipment

- Foil
- Baking dish
- Fork
- Blender
- Plate

## Source

- Original video: https://www.facebook.com/share/r/1CBsKBmwKj/
- Recipe page: https://www.cliprecipe.com/recipe/224f7e20-bf70-43fc-b9aa-4fee8b9ea39b
- Extracted: 2025-11-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt