Ingrid van den Arend

|

Serves 4. Side dish or snack. Preparation time: approximately 15 minutes (plus 40 minutes in the oven).

• 350 grams of floury potatoes
• 300 grams of fresh beetroot
• 2 tablespoons of olive oil
• salt, coarsely-ground pepper
• 2 large Naan breads or 4 mini Naan breads
• 2 cloves of garlic
• 2 tablespoons of sesame oil
• 2 teaspoons of lemon juice
• 2 sprigs of mint
• 100 grams of strong crumbly cheese (Danish blue, feta or goat’s cheese)

Preheat oven to 200º C.
Peel the potatoes and dice into 1×1 cm cubes. Peel the beetroot (suggestion: put on latex gloves on account of the red juice). Also dice the beetroot in 1×1 cm cubes. Put them in an oven dish. Sprinkle with olive oil. Sprinkle with salt and pepper.
Stir and cover with aluminium foil and roast in the pre-heated oven for 40 minutes until done. Leave to cool.
Bake the Naan bread.
Mash the potato and beetroot with a fork. Press the garlic over it. Add the sesame oil and the lemon juice and stir. Finely cut the mint and mix through the potato/beetroot mixture. Serve the spread on the bread. Crumble the cheese over the mixture and garnish with a bit of mint.

Tip: Replace the beetroot sometimes with carrots, pumpkin or parsnip.