Beetroot Rosti

I am back in the UK! And feeling inspired to write and cook again. Lacking inspiration or having a creator’s block is something that essentially all creatives face from time to time. This is something that I definitely felt over the last few weeks. On the upside, it has been great to spend my last few weeks at home making the most out of my time with my family. It’s also healthy to have some time not writing or creating to relax, recharge, and reflect.

Since I have to do the mandatory 10 day quarantine upon arrival in the UK, I ordered my groceries for delivery from Farm Drop. Side note: I am obsessed with Farm Drop – use my referral link for £20 off your first order (I am not affiliated with them, just loving their service and products that they stock). To figure out what I needed to order, I had to meal plan. Having a meal plan for the upcoming week has made me feel so organised. It also feels motivating to look forward to an upcoming meal and get excited about it. I have planned some really scrumptious meals! Even planned some meals that I have never cooked before! Can’t wait to be a bit more adventurous and as we are still in a pretty strict lockdown in the UK, I guess this is the most adventure I will have for a while!

So let’s kick off my first post back in the UK for a while with a brunch dish. Being at home the last few months, brunch has been dim sum, congee, and noodles – which I absolutely love! Honestly, I haven’t had eggs (or a yolk poke) for breakfast in a while so I had to incorporate this into this dish somehow as well.

Beetroot is an intimidating ingredient to work with as it literally turns your hands purple temporarily and has the potential to stain your clothes permanently. However, it’s super delicious. Rosti and the way to cook them is similar to a latke, fritter, or hash brown. If you are looking for more recipes, check out my recipes for Zucchini/Courgette Fritters and Sweet Potato Hash Browns.

These beetroot rosti are entirely vegan. You can feel free to add proteins like smoked salmon and egg like I did, or even veggie proteins like tofu or veggie meat alternatives! I put smoked salmon fillet slices from Smokin’ Brothers and eggs that I ordered from Farm Drop. I’ll place another plug here for my Farm Drop referral link – £20 off your first order! This recipe can also be gluten free as well by subbing the flour for gluten free flour.

As cooking and working with beetroot is quite messy, you can wear gloves. Or if you don’t mind getting your hands dirty, just go for it!