Baked potatoes with beetroot salad
Baked potatoes have a special charm that always attracts everyone. Is it the golden cheese crust, the generous topping of eggs and cream, or perhaps the aroma of smoked meat? Maybe it's a combination of all three. A fresh, colorful salad of beetroot, carrots, and parsley will be a great addition to this simple dish.
Ingredients · Servings For 4 people
- 1 kg potatoes
- 2 tbsp rapeseed oil
- 1 onion
- 250 g smoked meat
- 5 eggs
- 200 g cooking cream
- 1 tbsp full-fat mustard
- 120g cheese
- 500 g beetroot
- 2 pcs carrots
- 2 pcs spring onions
- 2 tsp cumin
- 2 tbsp virgin olive oil
- 1 tbsp red wine vinegar
- 3 handfuls of parsley
Method · 1 h 25 min
- Start with the salad. In a bowl, mix the beetroot, carrots and spring onions.
- Dry roast the cumin in a pan over medium heat until fragrant. Set aside and sprinkle over the vegetables.
- Add olive oil and vinegar, sprinkle with 2/3 of the parsley. Let stand, covered, until you are ready to make the baked potatoes, or for at least 15 minutes. Serve sprinkled with the remaining parsley.
- Scrub the potatoes, boil them in salted water until soft (about 10 minutes depending on their size). Drain, let cool, peel and cut into thicker slices.
- Meanwhile, in a frying pan over medium heat, fry the onion and smoked pork neck in oil, stirring occasionally, until the onion softens, about 5 minutes.
- Generously grease a baking dish or casserole dish with your chosen fat. Preheat the oven to 200°C. Cut the boiled eggs into cubes. Beat both raw eggs with cream and mustard.
- Line the bottom of the greased dish with potato slices (lightly salt and pepper them well). Gradually add layers of onion and smoked meat into the baking dish, then sliced eggs, then potatoes (lightly salt and pepper them well), etc. You should end with potatoes.
- Place in the preheated oven and bake for 10 minutes, then carefully remove from the oven, pour over the cream-egg mixture and bake for another 10 minutes.
- Then sprinkle with cheese and bake for about 5 more minutes until the cheese melts. Serve sprinkled with chives and parsley and accompanied by the prepared salad.