John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 1 beetroot, pre-cooked, in foil, 150 g
- 20 g butter
- 50 g homemade vegetable broth
- Salt
- Black pepper, freshly ground
- Freshly grated nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes
Red Rhapsody for 2
Peel and dice the potatoes. Place them in a microwave-safe bowl, cover with a splash of water, and cook at 800 watts for 7 minutes. Slice the beetroot, then dice it (wear disposable gloves). Remove the potatoes from the microwave, add the butter, stock, and seasoning, and mash everything thoroughly with a masher. Add the diced beetroot and mash gently. Season to taste. Transfer the beetroot puree to any dish you like—lightly grease it beforehand, if desired—and serve on a plate. I served it with meatloaf, but it’s also delicious with other meat dishes.
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