[DRAFT]
Recipe courtesy of Food Network Kitchen
Beet Mash
Total:
50 min
Active:
5 min
Level:
Easy
Total:
50 min
Active:
5 min
Level:
Easy

Directions

Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water. Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.

Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Photograph by Sam Kaplan

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