# Smashed Potatoes on Beetroot Beans

Crispy smashed potatoes served on a bed of creamy beetroot and cannellini bean puree.

- Total time: 50 min
- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## 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

## Instructions

1. Mix dried dill, thyme, and salt to make dill salt.
2. Peel 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.
3. Smash potatoes with a fork, drizzle with maple syrup, and return to the oven for another 15 minutes to crisp up.
4. Drain 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.
5. Dollop 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.

## Equipment

- oven
- baking tray
- fork
- blender

## Source

- Original video: https://www.instagram.com/reel/DExmULJINGQ/?igsh=MXRvZHFhdzJycjRtdg==
- Recipe page: https://www.cliprecipe.com/recipe/71ca13be-89bb-4c4b-b2d2-8fbc86db6254
- Extracted: 2025-02-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt