Oven Potatoes with Beetroot and Herb Quark
Crispy oven potatoes and aromatic beetroot on one tray, served with a fresh herb quark with lemon and walnuts. A simple, filling dish that is vegetarian and needs little washing up.
By yumbelo · 4 servings · 50 minutes
Ingredients
- 800 g waxy potatoes
- 400 g pre-cooked beetroot
- 2 pc red onions
- 4 tbsp olive oil
- 1 tsp sweet paprika powder
- 1 tsp ground cumin
- 1 tsp salt
- pepper
- 500 g low-fat quark
- 150 g plain yogurt
- 1 pc organic lemon
- 1 bunch bunch of dill
- 1 bunch bunch of chives
- 60 g walnut kernels
Method
- Preheat the oven to 220 °C top and bottom heat and line a baking tray with baking paper.
- Wash the potatoes thoroughly and cut them into roughly 2 cm pieces. Drain the beetroot and cut it into similarly sized cubes. Peel the onions and cut them into rough wedges.
- Spread the potatoes, beetroot and onions on the tray, drizzle with 3 tbsp olive oil, season with paprika powder, cumin, salt and pepper, and toss well.
- Roast the tray in the oven for about 30 to 35 minutes, until the potatoes are golden brown and soft. Turn everything once halfway through.
- While the vegetables roast, toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, until fragrant, then roughly chop them.
- Wash the lemon in hot water, finely grate the zest and squeeze out the juice. Finely chop the dill and chives.
- Stir the quark and yogurt together in a bowl, season with the lemon zest, 1 tbsp lemon juice, salt, pepper and half of the herbs.
- Take the tray out of the oven, sprinkle the vegetables with the walnuts and the remaining lemon juice, and garnish with the remaining herbs. Serve the herb quark alongside.