Beetroot, Potato and Horseradish Röstis

Name: Beetroot, Potato and Horseradish Röstis
Yield: Serves 4
Ingredients: 1 small red onion; small bunch of tarragon, roughly chopped; small bunch of parsley, roughly chopped; 1 tbsp plain flour (or rice flour to make it gluten-free); salt and black pepper; 2 large potatoes; 1 large beetroot, peeled; sunflower oil, for frying; small bunch of dill, roughly chopped; 1 large garlic clove; 5 cm piece of horseradish, peeled or 1 tsp grated horseradish from a jar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A sure-fire hit for breakfast, brunch or lunch. You can cook the beetroot first, but using it raw lends the röstis a nice bit of bite. If you have any leftover cooked beetroot or potato these would work fine too, or swap the beetroot for parsnip, celeriac or squash.

Ingredients

2 large potatoes
1 large beetroot, peeled
1 small red onion
5

Lunch
Breakfast
Brunch
Vegan

Method

Put the potatoes in a pan of cold salted water and slowly bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and leave the potatoes in the hot water for 15 minutes so that they are half cooked. Drain and peel.

Coarsely grate the potatoes, beetroot and onion into a large bowl. Finely grate the horseradish into the same bowl.

Bash the garlic into a