Smashed Potatoes with Beetroot Beans

Serves 1
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Directions

  1. 1Place the potatoes in a baking dish, drizzle with oil, and sprinkle with dried dill and thyme.
  2. 2Mix the potatoes with the oil and herbs to coat them evenly.
  3. 3Wrap the beetroots in aluminum foil with olive oil and salt.
  4. 4Roast both the potatoes and wrapped beetroots at 200°C for 35 minutes.
  5. 5Remove the beetroots from the oven.
  6. 6Crush the roasted potatoes with a fork.
  7. 7Drizzle the smashed potatoes with maple syrup and bake for an additional 15 minutes until super crispy.
  8. 8Combine cannellini beans, peeled beetroots, garlic, tahini, lemon juice, cumin, and olive oil in a blender.
  9. 9Blend until smooth. Add water if needed and season to taste.
  10. 10Spread the blended beetroot beans mixture onto a plate.
  11. 11Arrange the crispy smashed potatoes on top of the beetroot bean spread.
  12. 12Drizzle with a plant-based cream sauce.
  13. 13Garnish with fresh dill sprigs and a drizzle of oil.

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 tins (400g) cannellini beans
  • 1 garlic clove
  • 2 tbsp tahini
  • 1 lemon juice
  • 1 tbsp olive oil
  • 0.5 tsp ground cumin
  • salt
  • pepper
  • fresh dill sprigs
  • dill oil or extra virgin olive oil

Equipment

baking dishaluminum foilforkblenderplatespoon