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Potatoes & beets with curd, caraway & flaxseed oil served on a plate

Potatoes & beets with curd, caraway & flaxseed oil

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 as a side

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, December 2017

Goes well with


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