Danish Inspired Beetroot & Goat's Cheese Smørrebrød
with Dill Garlic Potatoes and Balsamic Dressed Baby Salad
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Nuts
- Walnuts
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Milk
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
Ingredients
450 grams
Potatoes
250 grams
Cooked Beetroot
1 sachet(s)
Dried Thyme
1 bunch(es)
Dill
2 unit(s)
Garlic Clove
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
75 grams
Goat's Cheese
(Contains: Milk May contain traces of: Milk)
37.5 grams
Redcurrant Jelly
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from your fridge and leave to one side to soften.
Chop the potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut each beetroot into 1cm thick rounds. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Pop the rounds onto another baking tray. Drizzle with oil, sprinkle over the dried thyme, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until soft, 20-25 mins.
While everything's in the oven, roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).
Once the butter has softened slightly, pop into a small bowl and add the garlic and half the dill.
Use a fork to mash the garlic and dill into the butter. Season with salt and pepper, then keep to one side.
Halve the ciabatta and drizzle with oil on the cut side.
A few mins before the potatoes and beetroot is ready, pop the ciabatta into the oven to warm through, 2-3 mins.
When the potatoes are ready, remove from the oven and toss through the dill garlic butter.
Transfer the warmed ciabatta to your plates, cut-side up. Lay on the beetroot.
Slice the goat's cheese rounds in half and pop on top of the beetroot.
Drizzle over the redcurrant jelly then sprinkle over the walnuts and a pinch of the remaining dill.
Serve the potatoes and salad leaves alongside, drizzling the balsamic glaze over the leaves to finish.
Enjoy!
