Beetroot & Carrot Rostis


Serves 4


1 large beetroot

1 large carrot

1 large potato

Olive oil spray




2 tbsps of breadcrumbs


Preheat oven to 200°

Peel and half the potato and put in a microwavable dish with lid with 2 tbsps of water and steam in the microwave for 6 minutes.

In the meantime, peel and grate the beetroot and carrot in to a big mixing bowl.

When the potato is steamed, remove from the microwave, drain and grate being careful not to burn your hands because it will be hot.

Add the grated potato and breadcrumbs to the mixing bowl and mix with the beetroot and carrot, adding salt and pepper to taste. The potato and breadcrumbs will help the mixture stick.

Using your hands to shape, create 4 rostis.


Spray some oil in to a non stick 4 cup Yorkshire pudding tray.

Place the rostis in the cups.

Spray a little oil on top and place in the oven for 30 minutes.


I served with smashed avocado, tomato and rocket with chilli and garlic salt.



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