Potatoes with beetroot from the tin and cream cheese

Name: Potatoes with beetroot from the tin and cream cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Red beetroot or 500 g red beetroot (vacuum packed); 1 kg Potatoes; 4 TABLESPOONS good olive oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 3 Branches of rosemary; 3 Stem(s) Thyme; 1 bunch of parsley; 100 g black olives; 250 g Whole milk yoghurt; 100 g Fresh goat cheese; 7-10 Tbsp Lemon juice

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Red beetroot or 500 g red beetroot (vacuum packed)
1 kg Potatoes
4 TABLESPOONS good olive oil
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
3 Branches of rosemary
3 Stem(s) Thyme
1 bunch of parsley
100 g black olives
250 g Whole milk yoghurt
100 g Fresh goat cheese
7-10 Tbsp Lemon juice

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Peel and wash fresh beetroot (Attention! They stain strongly, it is best to wear disposable gloves) or let it drip off. Cut the beetroot into slices.
2
Cover the fresh beetroot and simmer in water for about 15 minutes.
3
Peel, wash and halve the potatoes. Put them on a tray with the beetroots. Drizzle oil over it. Season with sea salt and pepper. Bake in the oven for 40-45 minutes.
4
Meanwhile wash herbs, shake dry. Pluck rosemary needles, thyme and parsley leaves. Chop the herbs. About 15 minutes before the end of the baking time, spread olives and herbs on the vegetables, except for 2 tablespoons of parsley.
5
For the cream, mix yoghurt, cream cheese and the remaining parsley. Season to taste with salt, pepper and some lemon juice. Eat with the oven vegetables.