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Ingredients Jump to Instructions ↓

  1. 6 2 lb/1 kg beets/beetroot

  2. 1 lb/500 g potatoes, boiled and peeled

  3. 4 cloves garlic, finely chopped

  4. 1 tbsp extra-virgin olive oil

  5. 4 tbsp fresh lemon juice or white wine vinegar

  6. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Method :

  2. Bail the beets in their skins in a large pot of salted, boiling water until tender, 30-60 minutes, depending on their size.

  3. Drain well and let cool enough to handle. Slip off the skins and thinly slice.

  4. Boil the potatoes in their skins in a large pot of salted, boiling water for 20-25 minutes. Drain well, let cool enough to handle, then slip off the skins.

  5. Place the potatoes in a large bowl and mash until smooth. Mix in the garlic, oil, and lemon juice. Season with salt and pepper.

  6. Arrange the beets, overlapping them in a decorative manner, on a serving plate.

  7. Spoon the potatoes into the center. Refrigerate for 30 minutes before serving.

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