Wash the beetroot and then twist off the stems and roots by hand.
Then cook with salted water and the white vinegar until they are cooked through. (I use a pressure cooker for this, but you can also use a normal saucepan.) To test whether they are ready, simply prick with a knife, as you would with potatoes. They should be firm to the bite.
While the beetroot is cooking, peel the potatoes and then cook them in salted water. Best in the larger pot right away so that you don`t have to refill it at the end.
While everything is boiling, cut the onions into rings and fry them until light brown.
Process the cooked potatoes into puree. To do this, simply pour about half of the water out of the pot so that the puree does not become too runny. Then add the butter to the potatoes and mash everything with a masher. To get the right consistency, gradually add the milk. Nutmeg, broth and salt are added for the taste. So much here that it tastes good.
As soon as the beetroot is ready, put it in the sink. Then you can simply peel off the shell by hand. It is best to put on disposable gloves and make sure that it does not splash, as beetroot stains strongly. Then roughly dice and add to the puree, stir everything together and season with salt, broth and vinegar. I used about a good shot of vinegar, 1 tablespoon of broth and a pinch of salt.
Garnish with the onions on the plate.
If you like, you can also fry sausages and serve with them.
Tips:
If there are no fresh beets available, ready-made ones will do. But these don`t taste as good as the fresh ones.
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