ROASTED CARROT AND BEETROOT WITH POTATO CAKES
Ingredients
- 2 tsp vegetable oil
- 6 fresh beetroots
- scrubbed
- 2 garlic cloves
- 12 baby carrots
- 1 tbsp fresh thyme
- leaves only
- 50ml/2fl oz sherry vinegar
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- ½ onion
- finely chopped
- 200g/7oz plain flour
- sifted
- plus extra for dusting
- 1 tsp baking powder
- 50g/2oz butter
- softened
- 2 free-range eggs
- 3 tbsp milk
- 250g/9oz mashed potato
- 75g/2½oz parmesan
- finely grated
- salt and freshly ground black pepper
- watercress
- 1 tbsp pomegranate seeds
Directions
- Preheat the oven to 200C/400F/Gas 6.
- Divide the oil between two small roasting trays
- then add the beetroot and one garlic clove to one tray and the carrot and another garlic clove to the other.
- Place the beetroot and carrot into the oven and roast for 20 minutes
- or until the beetroot and carrots are cooked through and golden-brown.
- Remove from the oven and drizzle the contents of each tray with equal amounts of the sherry vinegar and sprinkle over the thyme. Season
- to taste
- with salt and freshly ground black pepper.
- For the potato cakes
- heat one tablespoon of the oil in a frying pan over a medium heat. Fry the onion for 4-5 minutes
- until soft.
- Sift the flour and baking powder into a bowl. Add the fried onion and mix well.
- Add the butter
- eggs
- milk
- mashed potato and parmesan and season
- to taste
- with salt and freshly ground black pepper. Mix the ingredients until combined as a dough.
- Place the potato mixture onto a floured work surface. Roll out the mixture to about 2.5cm/1in thick.
- Cut out six 7.5cm/3in diameter circles from the dough.
- Heat the remaining oil in a large frying pan over a medium heat. Add the potato cakes and fry for 3-4 minutes on each side
- or until golden-brown all over and cooked through.
- To serve
- place a potato cake onto each plate with a roasted beetroot and two baby carrots placed alongside. Drizzle the vegetables with the juice from the roasting trays and garnish with a handful of watercress and a few pomegranate seeds.
