Beetroot mash
Most root veggies make and excellent mash, which is perfect as a side-dish. This beetroot mash is super healthy too – it goes well with grilled steak or fish. Any leftover can be used as a dip with some tortilla chips (just add some chopped fresh herbs of your choice).
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the oil in a pan and gently sauté the onion and garlic.
- Dice the beetroot and add to the onion. Add the balsamic vinegar and cook until the vinegar is absorbed and beets are slightly sticky.
- Take off the heat, add the crème faiche (if used), then using a hand-held blender whiz until you get a textured mash. Mix in the horseradish and season with salt and pepper to your liking.
- Serve warm or cold.