Sunday morning never tasted so good! Our favourite beetroot rösti is the best base to a nutritious brunch – packed with flavour and so versatile. Top as you please, but we’ve put together a favourite suggestion of ours.
Prep time 5 minutes | Cook time 4 minutes | Serves 2
FOR THE RÖSTI:
600g fresh, raw beetroot, peeled and coarsely grated
400g potatoes, coarsely grated
1 red onion, finely sliced
2 tablespoons olive oil
4 large Stonegate Estate Organic eggs, beaten
4 tablespoons plain flour
2 tablespoons butter
1 tablespoon white wine vinegar
DILL CRÈME FRAICHE:
200g organic crème fraiche (we love using Yeo Valley)
1 generous handful of fresh dill, finely chopped
A drizzle of olive oil
Dorset Sea Salt Pepper
TOPPINGS:
200g smoked salmon
Stonegate Estate Organic eggs, poached
Grate your beetroot and potato into a colander and leave to drain in the sink for 30 minutes, transfer to a clean tea towel and squeeze out any excess liquid.
Slice your onion and fry for 5 minutes until soft, add the grated veg and fry for a further 10 minutes, remove from the heat and cool slightly.
Pour the mix into a large mixing bowl, and crack in 4 eggs, along with the flour. Combine well and season.
Split the mix into 8 patties, ensuring they are uniform in size.
Heat your pan with the oil and butter, and then fry the shaped Röstis for 4-5 minutes on each side. Thoroughly cooking through and crispening the edges nicely.
Simply combine your chilled crème fraiche with chopped dill, olive oil and season to taste.
On a bed of rocket, serve the warm röstis, alongside smoked salmon, and the delicious dill crème fraiche.
