February 13, 2008

Roasted Beet Mashed Potatoes



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

pepper

Directions:
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.