Beetroot mash
4 Mar 2017
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 1 Tbsp olive oil
- 1 shallot or ½ small onion
- 1 clove of garlic
- 2 large cooked beetroots
- 1.5 tsp balsamic vinegar
- 1 Tbsp crème fraîche (optional)
- 1.5 tsp grated horseradish
Instructions
- 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.
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Categories
- Meal Type: - Budget - Dips - Everyday - Lunch - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - British
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Diabetic - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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