Directions
- 1Mix dried dill, thyme, and salt.
- 2Peel the beetroot, wrap it in foil with olive oil and a pinch of salt. Place the wrapped beetroot and potatoes on a baking tray, coat them with the dill salt and drizzle with olive oil. Roast at 400°F (200°C) for 35 minutes.
- 3Smash the potatoes with a fork, drizzle with maple syrup, and return them to the oven for another 15 minutes to crisp up.
- 4Drain and rinse the beans, then blend them with the roasted beetroot, garlic, tahini, lemon juice, cumin, and a little water or plant-based milk until smooth. Season with salt and pepper.
- 5Dollop the beetroot bean mixture onto a platter, top with the crispy smashed potatoes, and garnish with a drizzle of yogurt, dill oil, or extra virgin olive oil. Finish with fresh dill fronds and a sprinkle of lemon zest.
Ingredients
- 1 kg new potatoes
- 2 tsp dried dill
- 1 tsp dried thyme
- 1.5 tbsp flakey salt
- 1 tbsp maple syrup
- 3 beetroots
- 2 x 400g tins cannellini beans
- 1 cloves garlic
- 2 tbsp tahini
- 1 lemon juice
- 1 tbsp olive oil
- 0.5 tsp ground cumin
- 0 salt and pepper
- 0 fresh dill sprigs
- 0 dill oil or extra virgin olive oil
Equipment
ovenbaking trayforkblender
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