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Beetroot rosti with green yogurt & smoked salmon

Beetroot rosti with green yogurt & smoked salmon on a plate

Beetroot rosti with green yogurt & smoked salmon

Name: Beetroot rosti with green yogurt & smoked salmon
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600g beetroot trimmed, peeled and coarsely grated; 400g potatoes coarsely grated; 2 tbsp olive oil; 1 red onion finely sliced; 5 large eggs; 4 tbsp flour; 2 tbsp butter; 1 tbsp white wine vinegar; 200g smoked salmon; 170g Greek yogurt; ½ bunch of dill plus extra to serve; ½ bunch of parsley; pinch of ground cumin; 1 tbsp capers drained and rinsed

Esther Clark

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Serves 4

More effort

Prep: 50 mins

Cook: 40 mins

plus draining

A star rating of 4.5 out of 5.9 ratingsRate

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Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper

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Ingredients

Nutrition

Units:

MetricUS

600g beetroot

trimmed, peeled and coarsely grated
400g potatoes

coarsely grated
2 tbsp olive oil
1 red onion

finely sliced
5 large eggs
4 tbsp flour
2 tbsp butter
1 tbsp white wine vinegar
200g smoked salmon

For the herb yogurt

170g Greek yogurt
½ bunch of dill

plus extra to serve
½ bunch of parsley
pinch of ground cumin
1 tbsp capers

drained and rinsed

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Nutrition: Per serving

kcal593
fat28g
saturates11g
carbs51g
sugars16g
fibre8g

high
protein31g
salt2g

Method

step 1

Toss the beetroot and potato with a large pinch of salt, tip into a colander in the sink, and leave to drain for 30 mins. Transfer to a clean tea towel and squeeze out any excess liquid. Heat half the oil in a frying pan and fry the onion for 5 mins. Add the grated veg and fry for 10 mins more until just soft. Remove from the heat. Cool slightly. Combine with 1 egg and the flour, season and form into eight patties.
step 2

For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.
step 3

Heat the butter and remaining oil in a large non-stick frying pan over a medium heat, and fry the rosti for 4-5 mins on each side until crisp and cooked through. Put on a baking tray and keep warm in a low oven.
step 4

Bring a pan of lightly salted water to a simmer with the vinegar. Stir to create a whirlpool. Crack 1 egg into a cup, wait until the whirlpool has almost subsided, then tip in the egg. Poach for 2-3 mins, remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.
step 5

Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.

Recipe from Good Food magazine, January 2021

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A star rating of 4.5 out of 5.9 ratings

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