This sweet chilli beetroot mash recipe makes a great side dish. With its hot pink hue and fiery beetroot kick, this lavish mash recipe won’t fail to impress, especially when served up with fillet steak and fresh green veg.
Ingredients (serves 2)
400g mashing potatoes
4 sweet chilli cooked beetroot
1tsp olive oil
4tbsp crème fraiche
Salt and pepper
Method
Peel the potatoes and cut each into eight pieces. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
While the potatoes cook, chop the beetroot into quarters and season the steaks.
Heat the oil in a non-stick frying pan and when it’s very hot cook the steaks for three to four minutes on each side (longer if you want them well done). When the steaks are cooked to your liking, put them on a warm plate and set aside to rest.
Once the potatoes are just tender add the beetroot to the water and simmer for two minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
Recipe courtesy of lovebeetroot.co.uk
