Mashed beets are a delicious jewel of earthy winter vegetables and make a perfect mashed accompaniment to so many things! Liven up your everyday mashed potato with a vibrant alternative!
Mashed Beets
Mashed potatoes are perhaps one of my go to side dishes for dinners. Simple lemon, garlic and oil are a great option. Or go pretty natural and add butter and parsley.
But if like me, you get a bit bored with the standard mashed vegetables, it's time to find the alternatives to potatoes. It’s time to mix it up! Bring your plate to life with the fresh and vibrant color of beets! That's why mashed beets!
Try my creamy beet and potato recipe and you won’t be disappointed.
Beets and potatoes go well together – keeping a potato-y texture with the taste and color of beets. When they are blended together, it creates a harmony in your mouth!
Why this Mashed Beets is so Good
Last week, I wanted something a little extra to go with a fresh salad and bread I had prepared for lunch.
You know how it is, sometimes salad isn’t quite enough! I didn’t have much time, so I thought of mashed vegetables – but I wanted the mashed veggie to be a little inspiring. No time, something inspiring? You know how it is!
That’s when I remembered the beets I needed to use up. I love beets, especially roasted ones. So I added them to mashed vegetables. This beets recipe works!
Roasted beets and potatoes go very well and are super easy. Just roast beetroots in the oven while you cook vegetables. Mix them up with a food processor. Then add cream if you like and season
Beet: Keep the skin on the beets while baking – it ensures a rich flavor and nutrition. If you cannot find small beetroots, cut larger ones in half. This way, you can save baking time. Coat in olive oil and wrap them tightly with foil. Just check out how to roast beets with my photos.
Potato: If you’re like me, you like the texture of mashed potato which is why they were part of my plan for this mashed beet recipe.
Carrot: Beets and Potatoes are just fine for this Beet Mash recipe but I wanted something a little extra – my fridge delivered in the form of carrots! Trust me, this earthy addition, and extra sweetness works well.
Coconut Oil: I found coconut oil works best for these mashed vegetables but any vegetable oil is ok.
Coconut Milk: Any plant based milk works. I find soy milk goes well without disturbing the earthy taste of root vegetables. But it works without plant-based milk too. If you want creamy, add coconut milk.
How to Make Mashed Beets
Roast beets: Leave the skin on. Put olive oil on the surface wrap them tightly in foil. Put it into an oven. When beetroots are cooled down, remove skin. You can easily peel it by hand but avoid putting the beetroots on a chopping board or white kitchen table – it’s best to do them on the foil so you don’t stain anything.
While roasting beets, slice vegetables. Add coconut oil on a frying pan and cook garlic and ginger first. Then add onion. Keep cooking for a while and add sliced potato and carrot.
Add roasted beets when potatoes, onions and carrots are cooked. Add vegetable stock and seasonings for some flavors. Add coconut milk if you like.
Then put all together into a food processor or blender.
That's it! It's so simple and quick, and yet full of earthy flavor.
Reheating up Beet Mash for second try. The earthy beetroot red color is so seductive!
Garnish and serve! Enjoy the vibrant sweet delight of beetroots.
More recipes with beets:
Beet Hummus
Mashed Beets
Ingredients
- 1 beetroot (200g)
- 2 potato (200g)
- 2 carrot (200g)
- 2 onion (100g)
- 1 cup vegetable broth
- 3 tbsp coconut oil
- ½ cup coconut milk (optional)
- 1 clove garlic
- 1 slice ginger
- 1 lemon (optional)
- salt and pepper
Instructions
- Clean beets, but keep their skin. If the beets are big, cut them to save baking time. Put oil on surface and cover with a foil tightly. Bake in a preheated 400 degree F oven for 30 minutes.
- While you bake beet, cook finely diced garlic and ginger with coconut oil in a frying pan. As soon as garlic and ginger release some nice smells, add sliced onion and keep cooking for 5 minutes at a middle heat. Add sliced carrot and potato and keep cooking further 2 minutes. Carrot should be cut thinly.
- Add vegetable broth and keep cooking for 10 minutes.
- Add some taste with tossing salt and pepper. Keep cooking for 5 minutes. Add plant based milk if you like (optional).
- Set a food processor, mixer or blender. Transfer cooked vegetables from a pan to the processor once they are cooled down.
Recipe Notes:
- Beets should be cooked before they are added to other vegetables into a frying pan. This way you can keep their vibrant colors and natural sweetness. I prefer roasted beets but boiled ones also work. For this, add beets in water and boil for about 60 minutes. Or use a cooked beet packet.
- Roast beets with skin. This way you keep beet's nutrition. The skin can be easily removed by hand on a foil after roasted beets get cooled down. Do not transfer roasted beets onto a chopped board not to stain a chopped board. Use gloves if you don't want to get colors on your fingers. It can be removed with vinegar easily though.
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