Sweet Beet Mash
A lovely combination of sweet and earthy flavours, with some cheese for maximum comfort levels. Sweet beet mash is my new favourite red side dish (niche category)!
Thanks, Mum!
My mum is a big supporter of The From Scratch Body, and home-cooking in general. It was her I grew up watching in the kitchen, and who let me try out my own dishes. We both love food, cooking and we send each other photos of food we’ve made and books we’ve read.
She sent me a photo the other day of an accidentally delicious leftover side dish she’d made; a mash from beetroot and sweet potato. She was about to make a sweet potato mash to go with her fish cakes, but decided last minute that she wanted beetroot with it too and added some in. She got a mash in a beautiful deep red colour, and loved the flavour.
I immediately decided I had to try this - both sweet potato and beetroot, though so different in flavour, are wonderful with fish. So I tried it shortly after. Depending on your sweet potato to beetroot ratio you’ll get varying colours (towards deep red or more orange) - but the colour will be strong and fabulous regardless, and you can’t really go wrong with the flavour either!
I did make this and added my own twist on it; some cottage cheese. YUM! A dash of mustard adds that tiny bit of zing as well, and you can do a small handful of grated cheddar cheese and a bit of butter for the most comforting mash possible. And there are lots of seasoning options, of course.
We had this with fish fingers, an otherwise fairly boring meal, and it was very much enjoyed by the whole family - and we had some left over which we had as a side to a roast chicken, which was absolute perfection!
Sweet Beet Mash
For 2-4 people
Total time: Roughly 20 mins
2 large sweet potatoes
3 beetroots
A dollop of cottage cheese
A dash of butter
1 tsp mustard
Optional: some grated cheddar
Salt and pepper to taste (or nooch as a salt alternative), or other seasoning of your choice
Instructions
Peel the beetroot and sweet potato and cut them into smaller chunks, boil them in a saucepan until soft (check with a utensil) - you may want to start with the beetroot and add the sweet potato as beetroot can take a bit longer to go soft. Discard of the water and add cottage cheese, butter, mustard and seasoning. Mash it up as smoothly as you want with a masher, or use an immersion blender, blender or food processor to get it super smooth if you prefer that. Serve as a side to chicken, fish or whatever you desire.
Did you make the sweet beet mash? Did you like it? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
