Potatoes & beets with curd, caraway & flaxseed oil
By Diana Henry
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
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Prep:10 mins
Cook:1 hrs 15 mins
- Easy
Nutrition per serving
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kcal 267
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fat 15g
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saturates 7g
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carbs 19g
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sugars 7g
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fibre 15g
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protein 12g
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salt 0.6g
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
Method
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.
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.
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.
