Roasted Potato and Beetroot Salad with Mince Rissoles
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
1 hour 5 minutes
Prep time
30 minutes
Marinade/Proof time
15 minutes
Cook time
20 minutes
This recipe draws inspiration from the classic Australian barbecue, where the balance of a hearty salad and protein is paramount. The vivid colours of beetroot and potatoes topped with juicy rissoles not only satisfies the palate but also creates a visually striking presentation. The fresh herbs touch elevates the dish, making it a full, wholesome meal that is both comforting and invigorating, similar to dishes served at local cafés around Australia.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
400 grams Potatoes (peeled and diced into 2 cm cubes)
-
250 grams Beetroot (peeled and diced into 2 cm cubes)
-
2 tablespoons Olive oil (for drizzling)
-
1 teaspoon Sea salt
-
0.5 teaspoon Black pepper
-
15 grams Fresh herbs (parsley, dill) (chopped for garnish)
-
400 grams Mince (beef or lamb) (preferably from chuck or shoulder for juiciness)
-
1 large Onion (finely chopped)
-
2 cloves Garlic (minced)
-
50 grams Breadcrumbs (for binding)
-
1 large Egg (beaten)
-
1 teaspoon Smoked paprika
-
0.5 teaspoon Ground cumin
-
1 teaspoon Sea salt
-
0.5 teaspoon Black pepper
-
1 tablespoon Oil (for frying)
Instructions
- 1. Prepare the Vegetables: Preheat the oven to 200°C. In a large mixing bowl, combine the diced potatoes and beetroot. Drizzle with olive oil and season with sea salt and black pepper. Toss well to coat.
-
2.
Roast the Vegetables:
Spread the coated potatoes and beetroot on a baking tray in a single layer. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and tender, and the beetroot is softened. Toss halfway through the cooking time.
Ensure vegetables do not burn; they should be golden brown and tender when done.
-
3.
Make the Rissoles Mixture:
In a frying pan over medium heat, sauté the chopped onion in a small amount of oil until translucent. Add minced garlic and cook for another minute. In a bowl, combine the cooked onion and garlic with the mince, breadcrumbs, egg, smoked paprika, ground cumin, salt, and pepper. Mix until well combined, but do not overmix.
Do not let the garlic burn; it should just be fragrant. Ensure all ingredients are combined evenly without overworking the meat.
-
4.
Form and Cook the Rissoles:
Shape the mince mixture into rissoles, about 2 cm thick. Heat oil in a frying pan over medium heat. Cook the rissoles for 4-5 minutes on each side, or until nicely browned and cooked through (internal temperature should reach 75°C).
Ensure rissoles are browned and cooked through; check with a meat thermometer for doneness.
- 5. Assemble the Salad: In a large serving bowl, combine the roasted potatoes and beetroot with the fresh herbs. Toss gently to mix. Serve warm with the cooked rissoles arranged on top, garnished with additional herbs if desired.
Tips and Variations
- To enhance the rissoles, add some grated cheese or herbs like oregano or thyme for a different flavour profile.
- You can use sweet potatoes instead of regular potatoes for a sweeter taste and healthier alternative.
- Prepare the rissoles mixture a day in advance for more flavour; simply cook them when ready to serve.
Equipment Required
Suggested Pairings
Sides
-
Garlic bread pairs beautifully with the earthy flavours of the salad.
-
A fresh salad with a light vinaigrette balances the richness of the rissoles.
Drinks
-
Adds a refreshing contrast to the richness of the dish.
-
A smooth red wine enhances the flavours of the beef or lamb rissoles.
Other Food Dishes
-
A light dessert like chocolate mousse complements the hearty main.
-
A selection of cheeses and crackers can be a great way to start the meal.