Smashed Potatoes on Beetroot Beans

50 mins
Serves 2
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Directions

  1. 1Mix dried dill, thyme, and salt.
  2. 2Mix dried dill, thyme, and salt.
  3. 3Mix dried dill, thyme, and salt.
  4. 4Peel 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.
  5. 5Peel 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.
  6. 6Peel 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.
  7. 7Smash the potatoes with a fork, drizzle with maple syrup, and return them to the oven for another 15 minutes to crisp up.
  8. 8Smash the potatoes with a fork, drizzle with maple syrup, and return them to the oven for another 15 minutes to crisp up.
  9. 9Smash the potatoes with a fork, drizzle with maple syrup, and return them to the oven for another 15 minutes to crisp up.
  10. 10Drain 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.
  11. 11Drain 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.
  12. 12Drain 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.
  13. 13Dollop 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.
  14. 14Dollop 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.
  15. 15Dollop 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
  • 1 kg new potatoes
  • 1 kg new potatoes
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 2 tsp dried dill
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1.5 tbsp flakey salt
  • 1.5 tbsp flakey salt
  • 1.5 tbsp flakey salt
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 3 beetroots
  • 3 beetroots
  • 3 beetroots
  • 2 x 400g tins cannellini beans
  • 2 x 400g tins cannellini beans
  • 2 x 400g tins cannellini beans
  • 1 cloves garlic
  • 1 cloves garlic
  • 1 cloves garlic
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0 salt and pepper
  • 0 salt and pepper
  • 0 salt and pepper
  • 0 fresh dill sprigs
  • 0 fresh dill sprigs
  • 0 fresh dill sprigs
  • 0 dill oil or extra virgin olive oil
  • 0 dill oil or extra virgin olive oil
  • 0 dill oil or extra virgin olive oil

Equipment

ovenbaking trayforkblender