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Potatoes & beets with curd, caraway & flaxseed oil

Potatoes & beets with curd, caraway & flaxseed oil served on a plate

Potatoes & beets with curd, caraway & flaxseed oil

Name: Potatoes & beets with curd, caraway & flaxseed oil
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Serves 6 as a side
Ingredients: 600g small beets (we used crimson and candy ones); olive oil for roasting; 350g small waxy potatoes; 200g goat’s curd or curd cheese; 6 tsp caraway seeds; ½ tbsp finely chopped parsley; flaxseed (linseed) oil to serve

Diana Henry

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Serves 6 as a side

Easy

Prep: 10 mins

Cook: 1 hr and 15 mins

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Try this German-inspired side dish of potato and beetroot with cold ham or roast lamb. It also works as a flavour-packed main course in its own right

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g small beets

(we used crimson and candy ones)
olive oil

for roasting
350g small waxy potatoes
200g goat’s curd

or curd cheese
6 tsp caraway seeds
½ tbsp finely chopped parsley
flaxseed (linseed) oil

to serve

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Nutrition: Per serving

kcal267
fat15g
saturates7g
carbs19g
sugars7g
fibre15g
protein12g
salt0.6g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Scrub the beets really well to remove any soil, and cut off the tail from each one. Put them on a piece of foil in a roasting tin, toss with a drizzle of olive oil and seasoning, and scrunch the foil package closed (not tightly as the air needs to circulate around the veg). Cook until tender – this can take from 30 mins up to 1 hr 15 mins, depending on size.
step 2

Boil the potatoes in salted water until tender. Drain, then return to the pan and cover with a lid. Allow the beets to cool a little, then peel the skins off and halve or quarter them (depending on size). Put the caraway seeds in a dry frying pan and cook over a medium heat until aromatic.
step 3

Arrange the beets and potatoes on a platter, then break the cheese into chunks and dot it around. Scatter with the caraway and parsley, season, and drizzle with the oil.

Recipe from Good Food magazine, December 2017

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