Steak With Beetroot Mash Recipes

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.

STEAK WITH BEETROOT MASH

Steps:

• Peel the beetroot and chop into small chunks. Place in a pan of boiling water and leave for approximately 30 minutes (until the beetroot has softened).
• Meanwhile peel the potatoes and chop into small chunks, then place in a separate pan and boil until softened (approx. 20 minutes). Drain, then add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready.
• In a frying pan add a few sprays of olive oil and fry the steaks on a high heat for 1 minute each side. Turn down to a medium heat, then continue frying the steaks for 3 minutes each side (this is for medium rare. If you like your steak cooked well done add an extra minute or just cook for 2 minutes for rare).
• Place the kale and sesame seeds in another frying pan and wilt until softened.
• When the beetroot is ready, drain, then add to the pan with the mashed potatoes and mash until creamy and fully combined.
• Plate up and serve.