Beetroot rosti with green yogurt & smoked salmon

Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper

  • Prep:50 mins
    Cook:40 mins
    plus draining
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 593
  • fat 28g
  • saturates 11g
  • carbs 51g
  • sugars 0g
  • fibre 8g
  • protein 31g
  • salt 2g


  • 600g beetroot, trimmed, peeled and coarsely grated
  • 400g potatoes, coarsely grated
  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 5 large eggs
  • 4 tbsp flour
  • 2 tbsp butter
  • 1 tbsp white wine vinegar
  • 200g smoked salmon
  • 170g Greek yogurt
  • ½ bunch of dill, plus extra to serve
  • ½ bunch of parsley
  • pinch of ground cumin
  • 1 tbsp capers, drained and rinsed


  1. Toss the beetroot and potato with a large pinch of salt, tip into a colander in the sink, and leave to drain for 30 mins. Transfer to a clean tea towel and squeeze out any excess liquid. Heat half the oil in a frying pan and fry the onion for 5 mins. Add the grated veg and fry for 10 mins more until just soft. Remove from the heat. Cool slightly. Combine with 1 egg and the flour, season and form into eight patties.

  2. For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.

  3. Heat the butter and remaining oil in a large non-stick frying pan over a medium heat, and fry the rosti for 4-5 mins on each side until crisp and cooked through. Put on a baking tray and keep warm in a low oven.

  4. Bring a pan of lightly salted water to a simmer with the vinegar. Stir to create a whirlpool. Crack 1 egg into a cup, wait until the whirlpool has almost subsided, then tip in the egg. Poach for 2-3 mins, remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.

  5. Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.

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