Dahlia rösti with ketchup and roasted beetroot
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
This unique dish is a real celebration of the beauty of plants, if you can get your hands on the ingredients, definitely give it a try!
Ingredients
For the roasted beetroot
For the tomato salsa
For the dahlia rösti
- 250g/9oz dahlia roots, trimmed, scrubbed and grated
- 1 tbsp chestnut flour
- 1 spring onion, thinly sliced
- 1 free-range egg, beaten
- 1 tbsp mild extra-virgin olive oil
- sea salt
- 100ml/3½fl oz Greek yoghurt, to serve
Method
To make the roasted beetroot, preheat the oven to 220C/200C Fan/Gas 7.
Toss the beetroot with the olive oil, spread onto a baking tray and season with salt.
Roast for around 15 minutes, checking at 5 and 10 minutes and tossing each time. Cook for a few extra minutes if needed, until tender and lightly golden.
Remove from the oven and add the lime juice, tossing as you go (the lime juice will evaporate).
To make the tomato salsa, mix all the ingredients in a bowl and set aside.
To make the dahlia rösti, take handfuls of the grated dahlia roots and squeeze firmly over a bowl to remove excess liquid. Add this liquid to the reserved tomato juice.
Transfer the squeezed, dry gratings to a clean bowl. Add the flour, spring onion and a pinch of salt, then mix well with your fingers.
Add half of the beaten egg and mix again. The mixture should just hold together – if it feels too dry, add a little more egg.
Shape the mixture into rounds in your hands, pressing gently (without compacting too much) into discs about 1½cm/¾in thick. Repeat to make three rösti total.
Heat the oil in a frying pan over a high heat.
Add the rösti to the hot pan, moving them slightly to prevent sticking. Cook until golden on one side, then flip and cook until golden on both sides. This will take 4–5 minutes.
Serve the dahlia rösti topped with the yoghurt, then roasted Chioggia beetroot, finished with a spoonful of the salsa.
