Smashed Potatoes with Beetroot Beans

Simple
Simple
Simple
Simple
timer
1:00 h
shopping_cart
13
Ingredients
eco
2714
kcal

These Smashed Potatoes with Beetroot Beans are hearty, wholesome, and packed with fibre and plant-based protein. We’ve roasted golden smashed potatoes with dill and thyme until super crispy and paired them with a rich, velvety blend of beetroot and cannellini beans! Enjoy!

Start cooking ➞

Serves

4

Ingredients

For the Smashed Potatoes

<item-todo-done>1kg new potatoes<item-todo-done><item-todo-done>2 tsp dried dill<item-todo-done><item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>1 ½ tbsp flakey salt<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>


For the Blended Beetroot Beans

<item-todo-done>3 medium beetroot<item-todo-done><item-todo-done>2 400g tins of cannellini beans<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>2 tbsp tahini<item-todo-done><item-todo-done>1 lemon (juiced)<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>½ tsp cumin<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>


Optional Toppings

<item-todo-done> fresh dill<item-todo-done><item-todo-done> drizzle of good quality olive oil<item-todo-done>

Before you start

Lined oven tray | Blender

Make dill salt and roast the potatoes

  • Combine the dried dill and thyme with the salt
  • Peel the beetroot then wrap the beetroot in foil with a 1 tbsp olive oil and a pinch of salt
  • Place the foiled beetroot and the potatoes into a large baking tray and cover with the dill salt
  • Mix well so all of the potatoes are coated in the spices before drizzling with a good amount of olive oil
  • Mix again and cook for 35 minutes

Smash the potatoes

  • After 35 minutes, remove the beetroot and set aside
  • Crush the potatoes using a fork and drizzle with the maple syrup and place back in the oven for 15 more minutes to crisp up
  • Keep the potatoes warm while you make the beetroot beans

Make the beetroot beans

  • Drain and rinse the beans
  • Add the beans, beetroot, garlic, tahini, lemon juice and cumin to the blender and blend until very smooth, adding a little water or plant based milk if needed, taste and season to perfection with salt and pepper

Serve

  • Dollop the beetroot beans onto your serving platter
  • Top with the super crispy potatoes
  • Garnish with a drizzle of yoghurt, dill oil or extra virgin olive oil, dill fronds and some lemon zest and tuck in!
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