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

Potatoes & beets with curd, caraway & flaxseed oil

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Prep: 10 mins Cook: 1 hr, 15 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal267
  • fat15g
  • saturates7g
  • carbs19g
  • sugars7g
  • fibre15g
  • protein12g
  • salt0.6g


  • 600g small beets (we used crimson and candy ones)
  • olive oil, for roasting
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g small waxy potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g goat’s curd or curd cheese
  • 6 tsp caraway seeds
  • ½ tbsp finely chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • flaxseed (linseed) oil, to serve


  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.

  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.

  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.

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