Beet Apple Mash Recipes

BEET MASH

Steps:

• 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.

BEET-APPLE MASH

Steps:

• Heat oil in a large pot over medium heat. Add beets, apples, and salt. Cover, and cook, stirring occasionally, until partially tender, about 16 minutes. Uncover, and cook until liquid has mostly evaporated, about 4 minutes. Add 2 cups water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, 20 to 25 minutes. Mash with a potato masher. Season with pepper.

PICKLED BEET SALAD WITH CHICKPEA MASH

Steps:

• Place beets in a medium saucepan and cover with cold water. Bring pot to boil and cook for about 30 minutes or until beets are tender. Drain water and set aside to cool. Peel beets and cut up into approx 1 cm cubes.
• Peel and thinly slice red onion into half moons.
• Wash a few sprigs of lemon thyme.
• In a small saucepan, combine red wine vinegar with water, white sugar, salt and pepper. Over low heat, stir until sugar is dissolved.
• In a bowl, place cut beets, thyme, red onion and red wine vinegar pickling liquid together. Cover and place in fridge to pickle. Leave for at least 30 minutes, overnight even better.
• Drain and rinse chickpeas from can and place into food processor. Add 3 tablespoons of yoghurt, garlic cloves, lemon juice, lemon zest and salt and pepper to taste. Blitz until you get a semi coarse texture.
• Wash and shake dry rocket leaves.
• On a large plate, scoop chickpea mash and spread across the plate in a circular motion.
• Add 1 tablespoon of Greek yoghurt on top of chickpea mash.
• Next, layer rocket leaves.
• Finally, top with pickled beet salad.
• Add cracked black pepper and a drizzle of extra virgin olive oil to finish.
• Serve.

APPLE BEET SMASH CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
• Mix the applesauce, banana, shredded beets and coconut sugar itogether. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
• Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
• In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
• Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.
• Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
• Cool and serve!

BEET AND APPLE SALAD

Steps:

• 1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
• 2. Rinse and drain beets.
• 3. Cut apple into slices.
• 4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.

BEET PUREE WITH POTATOES

Steps:

• Peel and cook the beet. Cut them into small pieces for this, so that it goes faster.
• 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 and drain the cooking water. Put the beet and the apple in a food processor and puree until there are no pieces left.
• Now add the potatoes. Do not forget to add oat milk and margarine. Blend the mixture until you get a creamy beet puree.
• Season with salt and nutmeg powder.