Potato & Beetroot bake

Posted by petra08 on April 23, 2020 · 18 Comments 

There has been some changes lately. The biggest change is our dog Fred, he is reaching a grand old age but has until now been quite perky even if a little slower than before. Then one night when he had a stroke, and then he had another one. He is recovering, remarkably well, but the vet also discovered that he has a heart problem, failing kidneys and very sadly, cancer. Saying that he always watches over us when we are out walking. He feels extra protective of our other dog, ready to see off any potential threat. He makes our every day a bit better and brighter with his loving and brave personality. We slow down as much as possible to spend time with him and it makes me realize the importance of now and to enjoy the moment.

I wanted something simple for dinner and with my newly inspired zen I wanted to cook something simple but so delicious I wouldn’t be able to stop eating! This is why I can never be skinny!

We picked the last of the beetroots from the garden and I thought about making Hasselbacks potatoes, or a potato dauphinoise with beetroots and potatoes. In the end I settled for something that sits somewhere between the two dishes.

Beetroot & Potato bake

preparation time 20 minutes

cooking time 45 minutes

oven 180C or 350F

serves 2

Ingredients

• 3 medium potatoes
• 3 medium beetroots
• 15 gr or 0.5 oz butter
• 2 garlic cloves, peeled and crushed
• 1 small handful parsley, chopped
• 1 tsp sesame seeds
• 1 tsp chia seeds
• 1/2 tsp sumac
• 1/2 tsp sea salt
• a good pinch of pepper

Peel the potatoes and beetroots before slicing them fine. I used a mandolin.

Melt the butter and mix it with the garlic, seeds and spices.

Arrange the sliced potatoes and beetroots in an ovenproof dish and spoon over the butter.

Place the dish in the oven and cook for 45 minutes.

The top of the bake will be crispy and the bottom part soft and delicious. I think you get the best of potato dauphinoise and hasselbacks potatoes in one.

The beetroots were a delicious addition adding earthy notes and I love the color. We did eat all of it and it was delicious.

I will make more of an effort to slow down and enjoy the moment that we have here and now.

I am bringing my bake to Fiesta Friday, I can’t believe the lovely Angie has now hosted us 325 times! Amazing! Thank you Angie. Now come and party with us!

Her lovely co host is Mollie, The Frugal Hausfrau. Mollies food is delicious so head over there and have a look!

Filed under Allotment/Veg, Beetroot, Potatoes, Recipe, Side dish · Tagged with Potato and Beetroot Bake