Crispy Smashed Potatoes on Beetroot Beans

A hearty and colorful dish featuring crispy smashed potatoes and a velvety beetroot and cannellini bean puree. It's rich in fiber and plant-based protein, perfect for a wholesome meal.

By @bosh.tv

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 2 tsp dried dill
• 1 tsp dried thyme
• 1.5 tbsp flakey salt
• 3 medium beetroots
• 1 tbsp olive oil
• 0 salt pinch
• 2.2 lbs new potatoes
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 2 14 oz cans cannellini beans
• 1 clove garlic
• 2 tbsp tahini
• 1 lemon juiced
• 0.5 tsp ground cumin
• 0 extra virgin olive oil for drizzling
• 0 fresh dill for garnishing
• 0 lemon zest for garnishing

Instructions

1. To make the dill salt, mix dried dill, thyme, and flakey salt together in a small bowl.
2. Peel the beetroots, then wrap them in foil with olive oil and a pinch of salt.
3. Place wrapped beetroots and new potatoes on a baking tray. Coat potatoes with dill salt and drizzle with olive oil. Toss everything well.
4. Roast in the oven at 400°F (200°C) for 35 minutes.
5. After 35 minutes, smash the potatoes with a fork, drizzle with maple syrup, and return to the oven for another 15 minutes.
6. For the beetroot beans: Drain and rinse cannellini beans and blend them with roasted beetroot, garlic, tahini, lemon juice, cumin, and a little water or plant-based milk until smooth. Adjust seasoning with salt and pepper.
7. To serve, spread the beetroot bean mixture onto a platter, top with crispy smashed potatoes, and garnish with a drizzle of extra virgin olive oil. Finish with fresh dill fronds and a sprinkle of lemon zest.