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Giant rainbow rosti recipe

Giant rainbow rosti recipe

10 ratings

This colourful veggie dish is budget-friendly, packed with veg and full of flavour. Great for an affordable family dinner or brunch with a twist. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 483 calories / serving
  • Vegetarian
  • Gluten-free


  • 200g carrots, scrubbed, trimmed and grated
  • 2 courgettes, trimmed and grated
  • 2 baking potatoes (500g), peeled and grated
  • 250g cooked beetroot, grated
  • 2 tbsp olive or vegetable oil
  • 125g Creamfields grated mature Cheddar
  • 2 x 250g packs cherry tomatoes
  • 4 medium eggs

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    9g 47%
  • Sugars

    13g 14%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 41.1g Protein 21.5g Fibre 7.3g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the grated carrot, courgette and potatoes in a bowl; season and set aside for 10 mins. Put the beetroot in a sieve over a bowl, season and leave to sit for the same time.
  2. Squeeze any liquid out of the carrot, courgette and potato mix, then transfer to a large bowl with 1½ tbsp oil and the cheese. Wrap the beetroot in kitchen paper and squeeze the water out of this too. Mix well, then carefully add the beetroot – don't overmix or everything will turn pink! Spoon into a lined 25 x 35cm baking tin and bake for 35-40 mins until crisp and golden. Put the tomatoes on a baking tray and roast for the last 10-15 mins of cooking time.
  3. Meanwhile, heat a large frying pan on a medium heat and add in the remaining oil. Gently crack the eggs into the pan and cook for 3-4 mins until the white is cooked and the yolk is still runny. Cut the rosti into pieces, top with the fried eggs and serve with the roasted tomatoes.

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