Fine Potato and Beetroot Mousse
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s)
- 150 ml beetroot juice
- 50 ml water
- 180 g beetroot, cooked
- salt and pepper
- Spring onion (s) in rolls for decoration
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Boil in juice and water. This takes about 5 minutes in a pressure cooker and around 20-25 minutes in a normal saucepan, it depends a little on the size of the pieces. Finely mash or puree the potatoes and season with salt and pepper. Cut the beetroot into small pieces and mix in.
- Place on plate and decorate with spring onion rolls. Serve immediately.
- Makes a side dish for 2 hungry eaters or 3 small side dish portions.
- Tip: You can also use the beetroot pickled with horseradish from the glass and use the brew as juice.
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