Beetroot rosti with green yogurt & smoked salmon - Good Food Middle East
Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper.
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Cooking tools:
- Grater
- Colander
- Kitchen towel
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Slotted spoon
- Plate
- Stove
Ingredients
- 600g beetroot, trimmed, peeled and coarsely grated
- 400g potatoes, coarsely grated
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 5 large eggs
- 4 tbsp flour
- 2 tbsp butter
- 1 tbsp white wine vinegar
- 200g smoked salmon
- 170g Greek yogurt
- ½ bunch of dill, plus extra to serve
- ½ bunch of parsley
- pinch of ground cumin
- 1 tbsp capers, drained and rinsed
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