800g precooked beetroot
1.3 kg potatoes , Rooster or similar
2 tbsp salt
5 cloves garlic, crushed
4 tsp ground cumin
4 tbsp chopped chives
6 tbsp olive oil
250 g Greek Yogurt
2 tbsp Pomegranate molasses
SERVES 6 (MAKES 12)
Preheat the oven to 200C.
Place the yogurt in a bowl and gently stir through the molasses. Cover and refrigerate.
Roughly grate the beetroot and peeled potatoes. Place a tea towel in a colander and sit it into the sink. Tip the grated vegetables into the tea towel and sprinkle the salt over. Gather all four corners and squeeze the bundle to get as much liquid out as possible. Leave to sit for five minutes before squeezing again. Try to get the mixture as dry as possible. Next place it in a large bowl and combine with the garlic, cumin, black pepper and olive oil.
Line two baking trays with greaseproof paper. Place six mounds of potato mix on each tray. Use a circular biscuit cutter to achieve a uniform shape if it helps. Usually the rougher the edges the crisper it becomes. Don’t pack the mixture down tightly as it won’t cook evenly. Leave the mixture a little loose and it will settle as it cooks.
Place the trays i the oven to bake for 40-45 minutes, rotating half way though, until they are crisp and golden. Serve immediately with the yogurt and a fried egg on top.