Smashed Potatoes on Beetroot Beans

Name: Smashed Potatoes on Beetroot Beans
Total time: 50 min
Cuisine: Middle Eastern
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 and pepper; 0 fresh dill sprigs; 0 dill oil or extra virgin olive oil

50m

Serves 1

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Smashed Potatoes on Beetroot Beans

instagram.com

50m

Serves 1

Directions

1Mix dried dill, thyme, and salt to make dill salt.
2Peel the beetroot, wrap in foil with olive oil and a pinch of salt. Place beetroot and potatoes on a baking tray, coat with dill salt and drizzle with olive oil. Roast at 400°F (200°C) for 35 minutes.
3Smash potatoes with a fork, drizzle with maple syrup, and return to the oven for another 15 minutes to crisp up.
4Drain and rinse the beans, 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 beetroot bean mixture onto a platter, top with crispy smashed potatoes, garnish with a drizzle of yogurt, dill oil, or extra virgin olive oil, 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
800 g cannellini beans
1 clove 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

Smashed Potatoes on Beetroot Beans

Smashed Potatoes on Beetroot Beans

Directions

Ingredients

Equipment

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