This awesome beetroot recipe is perfect as a breakfast or brunch fix. Learn how to create an amazing potato rosti to complement a wonderful combination of salmon and poached eggs. Delicious!
Beetroot, Horseradish & Potato Rosti
- 2 Florette Beetroots
- 200g Potato, bakers
- 25g Creamed horseradish
- 10g Butter
Smoked Salmon
- 100g Smoked salmon
- ½ Lemon
Poached Free-Range Eggs
- 2 Free range eggs
- 100ml White vinegar
Beetroot, Horseradish and Potato Rosti
- Peel and grate the potato onto a cloth, season with a little salt and leave to stand for 2 minutes.
- Squeeze the potato in the cloth so to drain off any excess liquid, do not wash the potato.
- Grate the beetroot and add to the potato along with the horseradish, mix all the ingredients well together.
- Place a non-stick pan over a medium hot heat and add a little vegetable oil.
- When the pan is hot, add the beetroot mixture to the pan and press down so that the mixture covers the base.
- Cook the Rosti until it is golden brown, turn-over and add the butter down the sides of the pan.
- Cook until the underside of the Rosti is golden, remove from the pan and drain well.
Smoked Salmon
- Remove smoked salmon from the packet and using a sharp knife remove the blood line at the base of the slice.
- Cut the lemon into wedges, remove the pips.
Poached Free-Range Eggs
- Fill a tall sauce pan with salted water and the vinegar and bring to the boil.
- Using a large spoon stir the water to create a vortex, break the eggs into the middle of the vortex and stir once more.
- Turn down the heat and gentle poach the egg until the white is cooked but the yolk is still runny, drain onto a cloth.
To Serve
- Place the Rosti onto a plate, top with the smoked salmon, then the poached egg and garnish with the lemon and Florette baby leaf.
