Baby Beet this for Breakfast Baby!

This combination was inspired by Top Paddocks…Image

I have to say, this is probably the best breakfast I have had in Melbourne and I can’t bring myself to try anything else when I come here. I am not a beetroot person by any stretch of the imagination, but this ingredient has now transposed into one of wonder and delight. I’ve substituted the potato galette for potato farls and roasted the baby beets, rather than pickle them. Add a dollop of crème fraiche at the end to help balance the flavours and cut through the richness with its mildly tangy taste.

Ingredients – for 2 people, with plenty of farl action


  • 8 baby beets
  • 1 tbsp olive oil
  • 1 tbsp white wine or champagne vinegar (if you can get it)
  • Few sprigs of fresh dill


  • 110g potatoes – such as Sebago or King Edward
  • 1tbsp butter melted
  • 30g plain flour
  • 1/8 tsp baking powder
  • A little milk

You will also need 2 eggs, 2 trout fillets with crispy skin and crème fraiche

Start by turning the oven on to 200° then put a large pan of boiling water on the stove and add the potatoes, skin on – time them, they should take about 40 minutes. Peel/pare the beets and halve or quarter (depending on size). Toss in the oil and vinegar and season generously. Bake in the oven for about 35 minutes until slightly browned and cooked through to your liking. When cooked, sprinkle with dill.

In the meantime, once the potatoes are cooked, drain and peel when cool enough to handle. Mash/rice them and add the melted butter. Sieve the flour, salt and baking powder into a bowl then add to the potato mixture. Mix into a smooth dough, adding a little milk if necessary.

Turn out onto a floured surface and knead until smooth before dividing in two. Roll out each piece to a circle 1/4’’ thick and cut each piece into four triangles. Heat a knob of butter in a heavy based frying pan, add the farls (4 triangles at a time) and then turn and cook the other side. Brush with a little more butter before serving if you wish, I do!

Poach 2 eggs and cook 2 trout fillets until the skin is crispy and serve with the roasted beets, farls and dollop of crème fraiche.




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