Beet Mash
Beet Mash
Prep time
Cook time
Total time
This is one of my favorite fall and winter dishes. It's a very warming and filling dish but also cleansing! Plus, eating sweet veggies [like beets and sweet potatoes] help curb sweet cravings!
Author: Rachel Dollard
Ingredients
- Beets
- Root veggies of choice! I really like using sweet potatoes, carrots, rutabaga, celery root, turnips, and parsnips. I usually use a combination of those or just a few of them. [I generally use 2 bunches of beets, 2-3 sweet potatoes, 3 carrots, 3-4 of the other root veggies]
- 1 large onion
- Garlic
- Salt and pepper
- Olive oil
- Vegetable stock or water
Instructions
- Thoroughly wash and roughly chop all of the veggies.
- Boil all vegetables until soft.
- Drain ¾ of the stock and set aside. [You can use this for soup later!]
- Let mash cool until room temperature and then mash by hand or with a food processor until desired consistency. I keep mine a bit chunky.
- Add salt, pepper and olive oil to taste.
- Heat up in skillet and enjoy! Or, refrigerate and freeze for later.
Notes
Play around with quantity and type of veggies in this dish.
If using beets with greens, cut off the greens and save for a soup
If using beets with greens, cut off the greens and save for a soup
