February 13, 2008

Roasted Beet Mashed Potatoes



Ingredients:
3 large, cubed, peeled beets
2 lb red skin potatoes
3 tablespoons balsamic vinegar
1/4 cup sour cream

pepper

Directions:
Roast the beets at 370 for 30-45 minutes or until fork tender. Meanwhile boil the potatoes in salted water. Drain the potatoes, add the pepper, beets, vinegar and sour cream. Mash until desired texture is reached. Serve hot. Refrigerate any leftovers.

Yield: 2-4 servings


My thoughts:
I've had some good luck with beets lately and have been trying to find ways to show off their beautiful color. I really enjoy mashed potatoes, possibly more than I should, and adding vegetables is a great way to add extra vitamins and flavor. I also think it would be a perfect way to convert the beet adverse into beet lovers.

24 comments:

  1. These are beautiful and sound so delicious. Seems like the perfect V-day side dish!

    ReplyDelete
  2. Fantastic ...I love beats .. I sometime have these cravings for them.
    I will try this out for sure

    Thanks for the tips

    ReplyDelete
  3. What a lovely, colorful side for any meal. And the earthiness of the beets adds a great flavor note, I'm sure. But I'm also wondering if just the roasted beets would be enough to achieve the flavor and color. What do the cubed, uncooked beets bring to the party?

    ReplyDelete
  4. Terry B: I don't quite get what you are asking. The picture is of exactly the recipe I posted. It is very colorful and full of flavor. Perhaps I misunderstood your comment, I am not sure what you mean by " What do the cubed, uncooked beets bring to the party?"

    ReplyDelete
  5. i love roasted beets in hummus so i'm sure i'd love this as well. hooray for pink foods!

    ReplyDelete
  6. Well, it's an intersting idea.

    My wife and I like beets, and we REALLY like mashed potatoes, but we have never thought of combining the two.

    Could be interesting.

    ReplyDelete
  7. wow, look at that color! it's beautiful!

    you've been tagged! :)
    http://good-eats-n-sweet-treats.blogspot.com/2008/02/memememememememememe.html

    ReplyDelete
  8. Rachel--Sorry, I must have been looking at a number of beet recipes in rapid succession. I swore yours called for adding more beets--smaller, cubed and raw--before mashing. Obviously it doesn't. That's what I get for multitasking at work.

    ReplyDelete
  9. whoa! bright! i love me my beets, i've tagged this one for sure

    hmm... maybe make it with golden beets too!

    ReplyDelete
  10. I would never have imagined combining beets & potatoes! I'll bet the roasting of the beets brings really good flavor into the dish, too.

    ReplyDelete
  11. Do the beets effect the mashed potato texture at all? Positively? Negatively?

    ReplyDelete
  12. It really didn't effect the texture at all. A tiny bit of beet here and there (sort of like you would get with handmashed potatoes anyway) but it was pleasant.

    ReplyDelete
  13. Happy valentine's day, rachel!

    ReplyDelete
  14. Great idea to add beets to mashed potatoes. I usually add carrots or celeriac to my mashed potatoes to get more veggies into the mix, but beets are a perfect addition I hadn't thought of yet. Thanks for the inspiration. What a beautiful dish for Valentine's Day.

    ReplyDelete
  15. That picture is gorgeous! I just wonder how the beets effect the flavor... does the dish taste more like beets or like potatoes?

    ReplyDelete
  16. It tastes like both, it is pretty much 1/2 beet 1/2 potato.

    ReplyDelete
  17. I made this tonight, and I have to say, you are a genius! I couldn't get enough. So yummy. Even my kids devoured them. Thank you!

    ReplyDelete
  18. You have certainly succeeded in showing off their color! So pretty!

    ReplyDelete
  19. This looks absolutely delicious! I love potatoes and love beets, what a great pair. And so beautiful too.

    ReplyDelete
  20. PINK! I bet it would be even brighter if you used purple potatoes...or maybe I just like purple food a little too much. This sounds great, though, especially with the beets roasted instead of boiled.

    ReplyDelete
  21. I made a variation on these last night. Nixed the balsamic, added some sauteed spinach, a bit of butter and salt & pepper. Also I had a higher beet-to-potato ratio so they turned out ultra magenta-colored. Delicious!

    ReplyDelete
  22. What a great idea! I didn't have sour cream, so just used about 1/4 cup milk, a splash of olive oil, and 1 tbsp butter.

    They were fantastic! Creamy, but with that beet taste mixed in. I will definitely make these again!

    ReplyDelete
  23. I'm making something similar tonight with potatoes, beets, beet horseradish (!!!) and yogurt. Can't wait. Great idea, Rachel

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.