Courtesy of our free Vegetarian Recipes Newsletter
- 4 potatoes
- 1 beet root
- Olive oil
- Sea salt
- Various herbs, like basil, thyme, oregano, parsley, dried celery root & leaves, fennel, onion powder, nutmeg, black pepper, chives
Cook potatoes and beet root till tender.
The beet root needs more time, so either put it in first, or take out the potatoes when done, and finish the beet root separately.
Mash and mix in oil and whatever spices and herbs your heart desires.
I like to serve this with radishes because the color matches, and ruccola or any other nice lettuce.
If you shape the mash to hearts, and cover in sesame seeds, you have a nice valentines snack!
Also, if you make a big portion and have cold leftovers, you can heat them in a frying pan (skillet).
Alternately, you can mash the potatoes separately, mix in oil and herbs, and then only mix in the mashed beet root partly, so you get a marble effect.
Kids dig this bright magenta colored mash.
Use this as a side dish, or a snack, or as a topping on shepherd's pie.
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