Name: Beet purée
Total time: 45 min
Cuisine: Belgian
Ingredients: 700 g potatoes (floury); 500 g red beets (precooked); 20 g butter; 100 ml milk (or cream); pepper (to taste); salt (to taste); nutmeg (to taste); 1 tsp mustard (for extra spice); or; 1 dash apple cider vinegar (for freshness)

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 steam-dry briefly.
Mash the potatoes with the butter and milk until almost creamy. Bear in mind that the blended beetroot is quite moist and still 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.

Beet purée

Ingredients

Optional

Get cooking

Red beets

Potatoes

Finish

Optional