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Mashed Beetroot and potatoes

Mashed Beetroot And Potatoes

Beetroots have been used in many cuisines and being treated like a potato or a form of starchy grain or vegetable. It is a versatile ingredient that not only stands well on its own but enhances the flavor of other ingredients as well.
4.43 from 14 votes
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Servings: 3

Equipment

  • Food Mill
  • Potato Masher
Prep Time 20 minutes
Cook Time 45 minutes

Ingredients

  • 3 pieces Beetroot
  • 2 pieces Russet Potatoes
  • 2 oz Butter
  • ⅔ cups Milk
  • ¼ tsp Nutmeg
  • Salt
  • Pepper

Instructions

  • Preheat oven to 400F.
  • Clean your potatoes and beets. Peel the skin off and chop them into big cubes. Roast them separately for 30-45 minutes.
  • Mash the beetroot and potatoes through a food mill or potato masher. Add the butter.
  • In a saucepot, pour in the milk, nutmeg, salt, and pepper and place under medium heat.
  • Add the potato and beet mixture and stir until you reach your desired consistency.

Nutrition

Calories: 170kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 159mg | Potassium: 83mg | Fiber: 1g | Sugar: 3g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg