Beetroot salad with walnuts. Potato and Parsnip baked in cream and garlic.

The whole preparation and cooking process takes me about an hour and 10 minutes. This is very rich, creamy and fantastic dish to make for dinner.

Ingredients:


For the salad:
4 small beetroot (red and yellow would be perfect. This time I had only red in my fridge).
6 tbsp water
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp grated orange rind
Salt and pepper to taste
¼ tsp coriander
½ cup of crashed walnut (pecan halves go well too)
Chopped fresh parsley

For the potato and parsnip baked dish:

4 medium potatoes
1 large parsnip
1 large carrot
1 cup of single cream (sometimes I use ½ cup of heavy cream and ½ cup of single cream)
6 tbsp milk
2 garlic cloves crashed
Olive oil for greasing the baking dish
Salt and pepper to taste
½ tsp nutmeg
3/4 cup shredded cheddar cheese
¼ cup of mozzarella cheese
Chopped fresh parsley

Potato
There’s bacon sprinkled on top. But it is absolutely optional. The dish tastes delicious without it as well.

Directions:
Preheat the oven to 450 F. Wash and cut beetroot into 1 cm thick slices. Place a single layer of beetroot in a shallow oven proof dish and add the water. Cover tightly with foil and bake for 30-35 min.
Meantime, wash and cut potato, carrot and parsnip into thin slices (You can peel it if you like, but all nutritions in the skin). Cook in a steamer for 5 min. Remove from the heat and leave it at room temperature to cool down.
In a heavy pan, bring the cream, milk and garlic to the boil over a medium heat. Remove from the heat and leave it to cool down a bit.
Lightly grease your baking dish. Arrange potatoes, carrot and parsnip in layer in the dish, sprinkling each layer with salt, pepper and nutmeg. Pour the cream mixture into the dish and press the veggies so that the liquid is just underneath the top layer.
Cover the dish tightly with foil and bake at 450 F for 20 minutes. At the time I put potatoes in the oven, beetroot is ready. Remove it from the oven and allow it to cool down at room temperature.
Shred cheddar and mozzarella cheese. Chop fresh parsley and leave it aside. I use a lot of fresh parsley here.
Once beetroot is cooled down, peel, then slice it into strips and place into salad bowl. Toss on top your crashed walnut, grated orange rind and fresh parsley. Prepare the simple dressing by combining olive oil, balsamic vinegar, salt and pepper, coriander. Add the dressing and toss thoroughly to mix.
After 20 min, remove the potato dish from the oven and remove the foil. Sprinkle the grated cheddar cheese and bake for additional 10 minutes uncovered.
Your potato dish should be ready by now. Remove it from the oven, sprinkle fresh parsley and grated mozzarella on top, let it cool for 5 minutes before serving.
Bon appetite!

You might like my other recipe as well – salmon pie!

Thank you 🙂

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