Beet Mash Recipes

SMASHED BEETS AND CARROTS

Steps:

• For the garlic chips: Set a paper towel on a plate to drain the garlic. Take a cast-iron skillet, fill with approximately 1 to 1 1/2 inches of oil and set over high heat. Once the oil is hot and bubbly, add the garlic slices quickly, and gently stir so they don't stick together. Cook for approximately 30 seconds. Remove using a slotted spoon or handled strainer once they are light golden brown, and place on the paper towel-lined plate to cool and drain. Work in small batches to avoid the chips over-cooking and sticking together. If the color is still too light and the garlic chips don't have a small amount of crunch, repeat the process and leave in the oil about 10 to 15 seconds; remove and drain. Make these ahead and keep in an airtight container for up to a week.
• For the smashed beets and carrots: Wash and scrub the beets and carrots as necessary to remove any dirt; do not peel.
• Take a large pot and place the beets inside with the olive oil, red wine vinegar and bay leaves. Add cold water to cover the tops of the beets. Place over medium to medium-high heat and cook until the beets are tender when pierced with a fork, 25 to 40 minutes depending on the size of the beets. Drain and set aside to cool.
• When cool enough to handle, press down gently on each beet using the palm of your hand until flattened. Lay the smashed beets on a baking pan, toss with grapeseed oil and season with salt and pepper.
• Toss the carrots with some grapeseed oil, salt and pepper in a separate bowl.
• Heat a large griddle or cast-iron pan with some grapeseed oil over medium-high heat. Place the carrots and smashed beets on the griddle, lower the heat to medium and cook until brown on the bottom and the edges caramelize, 15 to 20 minutes. Then flip and repeat until the carrots are tender and the beets are caramelized and brown on the edges.
• Transfer the carrots and beets to a large bowl. Check for seasoning and adjust with salt and pepper as needed. Drizzle with some good-quality olive oil to finish, and toss in the garlic chips and thyme.

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.

ROASTED BEET AND POTATO BORSCHT

Steps:

• Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
• Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.