Fancy a bit of color on your plate? Then you should not miss this creamy beet puree. I'll show you how to make a delicious side dish out of beet and potatoes.
Yes, many people have a very divided relationship with beet. For a long time it was quite the same for me. I always found the color beautiful, but the taste of the beet I could not stand at all.
This was probably because I have never tasted anything other than beet salad from the supermarket. That can still send me running for the hills today.
When I gathered all my courage and began to experiment with the dark red tuber, incredibly delicious recipes emerged.
And now? Well, now I can't get enough of the recipes. Take a look at my favorite recipes:
- Beet salad with walnuts and apple
- Fresh from the oven: beet with thyme
- Chocolate cake with beet (insider tip!)
Among other things, this delicious beet puree with potatoes.
Admittedly: My puree has become a bit liquid. But I have already adjusted the recipe. With this, it should turn out just like a classic mashed potato. So, no worries. :)
Table of contents
What ingredients do I need for the beet puree?
Before we get to the recipe, I would like to say a few words about the ingredients. After all, you should know what ends up on your plate.
Puree know most only in the form of potatoes. But not this time, because today I have come up with something really great for you.
Beet in puree
The dark red beet first of all provides a beautiful color. But it can do much more than dye the boring puree red.
That beet juice healthy is, we have already clarified in a separate article. Why? That is quickly explained. The beet is full of valuable nutrients. From potassium, copper, sodium, phosphorus, calcium to magnesium. The beet is a real powerhouse and keeps us fit in autumn and winter.
The beet protects the heart, is healthy for liver and gall bladder, promotes blood formation, acts against high blood pressure and much more. And all this despite the fact that it has only 41 calories per 100 grams.
Potatoes as a base
The main ingredient is potatoes. Make sure to buy floury potatoes - or at least "predominantly waxy". You can find the variety on the label. What doesn't work: waxy varieties. They simply cannot be processed into a nice creamy mash.
Apple in puree
Why should I please put an apple in the beet puree? That's what I asked my mom when she brought up the suggestion. The explanation is simple: the apple offsets the earthy flavor of the beet a bit. Its slight sweetness makes the mashed potatoes even more aromatic.
In short, the ingredients complement each other wonderfully. Even if you can't imagine it at first.
Oat milk
Any mashed potatoes need some kind of liquid. Because otherwise it just becomes dry mashed potatoes. From creamy and mushy you are then far away. I use oat milk for this recipe to make it lactose-free and vegan.
Taste-wise, you don't notice anything from the oat milk. The beet and apple are quite dominant. If you don't have an oat drink at hand, you can use soy or almond as an alternative.
This beet puree is
- vegan and therefore free from lactose and animal foods,
- prepared very quickly,
- a real eye-catcher on the plate,
- a full meal,
- optimal for use as a side dish,
- also suitable for novice cooks
Recipe for beet puree with potatoes
I was too motivated and got too much beet, that's why my mashed potatoes are so runny. Stick to the recipe and I'm sure it will work. I accidentally took twice the amount. It tasted good anyway. Exciting by the way: Because some remained over, I put it overnight in the refrigerator. The next day, the puree was much firmer.
Are you ready? Then let's get started. If you've never made your own puree before, here's a detailed tutorial for you. If you're a regular with the wooden spoon, you'll find a quick version of the recipe at the end of the post.
Here comes the longer version with detailed step-by-step instructions. This recipe is enough for 3-4 people.
Ingredients:
- 150 g beet
- 450 g floury potatoes
- 1 tsp salt
- 1 medium apple
- 50 ml oat milk
- 30 g margarine
- 1/4 tsp nutmeg powder
Also: powerful food processor*, 2 cooking pots, knife, board and gloves.
1. prepare the beet
Step 1: Put on gloves. Beet juice can stay under your fingernails for days and is difficult to get rid of. Peel the beet and cut it up very roughly. This way you can be sure it will be cooked in a short time.
If you only halve them, you just have to wait a little longer.
Put the beetroot pieces in a pot and cover them with water. Turn on the stove to full heat, when the water boils, switch back.
2. boil the potatoes
In a second pot we cook the potatoes. You should also peel them first and then cut them into pieces. I use a vegetable peeler for this.
Don't forget to salt the water, so the mashed potatoes will taste more evenly of salt later. Again, turn the stove on full blast and then turn it back.
While the two main ingredients are cooking, you can already take care of the rest.
3. prepare the apple
Wash the apple and cut it into small pieces. Remove the core. I quarter the apple and then cut it again crosswise. By the way, this time the skin just stays on - you won't notice it later in the beet puree.
When the beet is almost cooked, add the apple pieces. Let both simmer gently for another 5 minutes. Now pour off the cooking water and put the beet and the apple into the food processor.
Drain the potatoes.
4. puree the ingredients
Now we are as good as done with the beet puree. Puree the apple and beet, when no more pieces are visible, add the cooked potatoes.
Pour in oat milk and margarine. Blend the mixture until you get a creamy porridge. Now add nutmeg and salt to taste and you're done.
By the way, the puree lasts 3 days in the refrigerator. For freezing it is not so good, because after thawing it loses its creaminess.
How can I refine the beet mashed potato?
You are not yet completely convinced and would like to season or refine a little? No problem. Tastes are different.
These ingredients end up in other recipes:
- Parsley
- Pepper
- Lemon juice
- Chives
- Walnuts
- Yogurt
- Garlic
- Olive oil
- Sheep cheese
- fresh horseradish
- Cream
- Caraway
- Onion
- Coriander
- Port wine
- a few drops of balsamic vinegar
Go wild and try what suits you. Just don't use too many ingredients at once, because that can backfire in terms of taste.
And here, as promised, is the short version for this recipe:
Beet puree with potatoes
Ingredients
- 150 g Beet
- 450 g Floury potatoes
- 1 TL Salt
- 1 Apple
- 50 ml Oat milk
- 30 g Margarine
- ¼ TL Nutmeg powder
Anleitung
- Peel and cook the beet. Cut them into small pieces for this, so that it goes faster.150 g beet
- Meanwhile, peel the potatoes and bring them to a boil in a second pot of salted water.
- Cut the apple into small pieces. When the beet is cooked soft, add the apple. Let both simmer for another 5 minutes.Pour off the cooking water. Put the beet and apple in a food processor and puree until no pieces are visible.1 apple
- Now add the potatoes. Do not forget to add oat milk and margarine. Blend the mixture until you get a creamy beet puree.450 g floury potatoes, 1 tsp salt
- Season with salt and nutmeg powder.
Nährwerte
Our conclusion
Beet puree with potatoes is quickly prepared and brings not only color but also many health benefits to the plate. Have fun with the re-cooking and enjoy it!
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