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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).
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a pan and gently sauté the onion and garlic.
  3. Dice the beetroot and add to the onion. Add the balsamic vinegar and cook until the vinegar is absorbed and beets are slightly sticky.
  4. 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.
  5. Serve warm or cold.