Smashed Potatoes with Beetroot Beans
Directions
- 1Roast the potatoes and beetroots: Peel and wrap beetroots in foil with olive oil and salt. Toss potatoes with dill, salt, and olive oil. Roast both at 200°C for 35 mins.
- 2Smash and crisp: Remove beetroots and crush potatoes with a fork. Drizzle with maple syrup and bake for 15 more minutes.
- 3Make the beetroot beans: Blend beetroots, beans, garlic, tahini, lemon juice, cumin and olive oil until smooth. Add water if needed and season to taste.
- 4Serve and enjoy: Spread the beetroot beans on a plate, top with crispy potatoes and garnish with oil and fresh dill.
Ingredients
- 1 kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 beetroots
- 800 g cannellini beans
- 1 clove garlic
- 2 tbsp tahini
- 1 lemon juice
- 1 tbsp olive oil
- 0.5 tsp ground cumin
- 0 salt
- 0 pepper
- 0 fresh dill sprigs
- 0 dill oil or extra virgin olive oil
Equipment
ovenforkblenderaluminum foil
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