Red beet not only adds color to your plate, but also a surprisingly full flavor to your meal. This puree combines the earthiness of beet with the softness of potato – simple, healthy and perfect for cold days.

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Beet puree

A colorful and flavorful red beet puree in which the earthy notes of red beet combine beautifully with the creaminess of potato. Delicious with game, rabbit or pork roast.

Total Time: 45 minutes minutes

Course: Side dish

Cuisine: Belgian

Keyword: potato, red beet

Servings: 4

Calories: 259kcal

Ingredients

 

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• ▢ 700 g potatoes (floral)
• ▢ 500 g red beets (precooked)
• ▢ 20 g butter
• ▢ 100 ml milk (or cream)
• ▢ pepper (to taste)
• ▢ salt (to taste )
• ▢ nutmeg (to taste)

Optional

• ▢ 1 tsp mustard (for extra spice)
• ▢ or
• ▢ 1 dash apple cider vinegar (for freshness)

Instructions

Red beets

• Cut the red beets into cubes and warm briefly in a pan or in the microwave (do not mix cold).
• Remove excess moisture. Blend the beets briefly or as desired.

Potatoes

• Peel and boil the potatoes in salted water until soft (about 20 min).
• Drain the potatoes and let them evaporate for a while.
• Crush the potatoes with the butter and milk to an almost creamy puree. Beware red beets mixed is quite moist and that needs to be added.

Finish

• Add the beets and mix well.
• Season with pepper, salt, nutmeg.

Optional

• Want some spice: add a teaspoon of mustard.
• Want some freshness: a few drops of apple cider vinegar work wonders.

Nutrition Facts

Serving: 1serving | Calories: 259kcal