| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
Instructions
- Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water. Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.
- Use a food processor or immersion blender to puree these veggies-they’re too fibrous for a potato masher.
Reviews
This is amazingly delicious! I was pleasantly surprised at the flavor. I had already roasted my beets, so just boiled a couple of potatoes and when they were done, added the beets, to warm them. I put them into my blender with the salt and butter, adding enough cooking liquid to blend it. So tasty and pretty!