Easy Summer dishes by Hoersch
Young potato and beetroot from the oven Greek yoghurt
For about 4 persons
650 g medium new potatoes
500 g beetroot (depending on availability also ringed beetroot, yellow beet)
5 tablespoons olive oil
2 teaspoons of Garam Masala
12 cherries
6 radishes
4 tablespoons of dill
450 g Greek yoghurt (10% fat)
2 tablespoons red radish cress
1 Tl sumac
dill flowers to garnish at will
salt, black pepper
Preheat oven to 200 degrees (circulating air 180 degrees). Wash and brush the potatoes well. Dab dry. Halve and quarter large potatoes. Peel the beetroot. Cut into approx. 4 cm pieces. Mix with the potatoes in a bowl with 3 tablespoons of oil and Garam Masala. Season with salt. Spread out on a baking tray covered with baking paper. Cook on the 2nd rack from the bottom for about 30 minutes. Turn the vegetables once after about 15 minutes.
In the meantime loosen the cherry stalks. Cut the cherries in half with a knife and remove the seeds. Clean the radishes and slice them thinly lengthwise. Chop the dill coarsely.
For serving, arrange the yoghurt in the middle of plates and spread the oven vegetables with the cherries and radishes on top. Sprinkle with radish cress, dill, sumac and some pepper. Sprinkle with the remaining oil (2 tbsp). Garnish with flowers.
Preparation time: approx. 50 minutes (including cooking time)