Roasted Potatoes with Bean and Beetroot Sauce

Preheat the oven to 220–250°C (425–480°F).

Wash the potatoes thoroughly. Do not peel them. Place them on a baking sheet, drizzle with olive oil, season with salt, and sprinkle with Italian herbs.

Wash the beetroot, wrap it in foil, and place it on the baking sheet alongside the potatoes.

Bake the potatoes and beetroot for about an hour until completely tender. Adjust the cooking time based on your oven. The vegetables should be easily pierced with a fork or knife.

Let the beetroot cool, then peel and roughly chop it. Combine with the beans. Drain the liquid from the beans into a separate container (do not discard it right away); you can use it later to adjust the sauce consistency. Add the lemon juice. Blend everything until completely smooth. Season with salt and add some reserved bean liquid to taste. The consistency should resemble mashed potatoes.

Cut the potatoes in half if needed and gently smash them with a fork.

Plate the dish beautifully. Spread the bean and beetroot sauce evenly across the plate. Place the smashed potatoes in the center. Top with finely grated Parmesan cheese and fresh herbs.