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