The BBC Good Food logo
Beetroot rosti with green yogurt & smoked salmon on a plate

Beetroot rosti with green yogurt & smoked salmon

A star rating of 4.2 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus draining
  • More effort
  • Serves 4

Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper

Nutrition: Per serving
high infibre8g


  • 600g beetroot, trimmed, peeled and coarsely grated
  • 400g potatoes, coarsely grated
  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 5 large eggs
  • 4 tbsp flour
  • 2 tbsp butter
  • 1 tbsp white wine vinegar
  • 200g smoked salmon

For the herb yogurt

  • 170g Greek yogurt
  • ½ bunch of dill, plus extra to serve
  • ½ bunch of parsley
  • pinch of ground cumin
  • 1 tbsp capers, drained and rinsed


  • STEP 1

    Toss the beetroot and potato with a large pinch of salt, tip into a colander in the sink, and leave to drain for 30 mins. Transfer to a clean tea towel and squeeze out any excess liquid. Heat half the oil in a frying pan and fry the onion for 5 mins. Add the grated veg and fry for 10 mins more until just soft. Remove from the heat. Cool slightly. Combine with 1 egg and the flour, season and form into eight patties.

  • STEP 2

    For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.

  • STEP 3

    Heat the butter and remaining oil in a large non-stick frying pan over a medium heat, and fry the rosti for 4-5 mins on each side until crisp and cooked through. Put on a baking tray and keep warm in a low oven.

  • STEP 4

    Bring a pan of lightly salted water to a simmer with the vinegar. Stir to create a whirlpool. Crack 1 egg into a cup, wait until the whirlpool has almost subsided, then tip in the egg. Poach for 2-3 mins, remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.

  • STEP 5

    Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.

Recipe from Good Food magazine, January 2021

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.6 ratings

Sponsored content