POTATOES & BEETS WITH CURD, CARAWAY & FLAXSEED OIL

Potatoes & beets with curd, caraway & flaxseed oil image

Try this German-inspired side dish of potato and beetroot with cold ham or roast lamb. It also works as a flavour-packed main course in its own right

Provided by Diana Henry

Time 1h25m

Yield Serves 6 as a side

Number Of Ingredients 7

Ingredients

600g small beets (we used crimson and candy ones)
olive oil , for roasting
350g small waxy potatoes
200g goat's curd or curd cheese
6 tsp caraway seeds
½ tbsp finely chopped parsley
flaxseed (linseed) oil , to serve

Steps:

Heat oven to 190C/170C fan/gas 5. Scrub the beets really well to remove any soil, and cut off the tail from each one. Put them on a piece of foil in a roasting tin, toss with a drizzle of olive oil and seasoning, and scrunch the foil package closed (not tightly as the air needs to circulate around the veg). Cook until tender - this can take from 30 mins up to 1 hr 15 mins, depending on size.
Boil the potatoes in salted water until tender. Drain, then return to the pan and cover with a lid. Allow the beets to cool a little, then peel the skins off and halve or quarter them (depending on size). Put the caraway seeds in a dry frying pan and cook over a medium heat until aromatic.
Arrange the beets and potatoes on a platter, then break the cheese into chunks and dot it around. Scatter with the caraway and parsley, season, and drizzle with the oil.

Nutrition Facts : Calories 267 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium