Beetroot Rosti with Tangy Tomato Chutney

This dish uses just a handful of ingredients, but showcases two cooking techniques, It's perfect for brunch, lunch or dinner.


  • No egg? Use 1 tbsp of flaxseed mixed with 1 tbsp of water. 
  • No vegetable oil? Use olive oil instead.
  • No garlic powder? Try with 2 cloves of garlic finely chopped instead. 

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


250 g Beetroot

250 g Potatoes

2 tbsp Plain flour

1 Egg

1 tbsp Vegetable oil (for cooking)

1 tbsp Unsalted butter (for cooking )

For the chutney:

1 tbsp Olive oil

4 Tomatoes (roughly chopped)

1 tsp Garlic powder

1 Onion (finely chopped)

1 tbsp Tomato puree

a pinch of Caster sugar

For the topping:

Soured cream (or vegan alternative)

Fresh coriander (chopped )


  1. Start by making the chutney. Heat the olive oil in a pan and add the chopped onion, and season with a pinch of both salt and pepper. Cook for 5 minutes, until softened. Stir in the garlic powder and cook for another minute. Add the tomato puree, tomatoes, sugar and a splash of water. Gently cook for 10-15 minutes, or until rich and thick. Season to taste and set aside. 
  2. Now for the rostis. Scrub clean and coarsely grate the beetroots with their skin on. Add to a large mixing bowl and set aside. Scrub clean and coarsely grate the potatoes with their skin on, into a clean tea towel. Fold the towel around the potato and squeeze out any excess water. This will help get crispy rostis. Tip the squeezed potatoes into the bowl along with the beetroot, egg, flour and a big pinch of salt and pepper.
  3. Heat the vegetable oil in a large non-stick frying pan over medium heat. Use your hands to form little cakes out of the beetroot mixture and carefully place them in the frying pan. You should be able to make 6-8, depending on the size, so work in batches if needed. Cook for 4-5 minutes then flip on the other side and add the butter. Cook for another 2-3 minutes, or until golden brown and crisp.
  4. Divide the rostis onto plates and top with a layer of soured cream, then tomato chutney and some fresh coriander. Sprinkle with a little sea salt and enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 2 months. 

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