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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Beet Mash

  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
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Directions

  1. 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.
  2. Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Photograph by Sam Kaplan

Recipe courtesy of Food Network Magazine

Categories:

Beet Side Dish Fall Pureeing Recipes

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1 Review
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Sherry W.

This is amazingly delicious! I was pleasantly surprised at the flavor. I had already roasted my beets, so just boiled a couple of potatoes and when they were done, added the beets, to warm them. I put them into my blender with the salt and butter, adding enough cooking liquid to blend it. So tasty and pretty!

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