VegBox Recipes

Pink Mash

This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? Thanks to Natasha Mangion for sending this in!

Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.

I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!

It's also a great way to get kids to eat veg."

Ingredients

6 good sized potatoes suitable for mashing
2 medium beetroots
good knob of butter
dash of milk or cream (optional
salt and pepper to taste

Method

Peel and boil beetroots whole until tender

Peel and boil potatoes until tender, ready for mashing
Cut beetroots into chunks of approx 1-2 cm (or alternatively shred beetroot using cheese-grater)
Put potatoes, beetroot and butter in pan/bowl and mash together,the beetroot will stay a bit crunchy but that's the idea
Add milk last and mix it in with mash to make it creamy.
Season with salt and pepper

Time From Cupboard-To-Table

25 minutes

Notes & Variations on Pink Mash

Add finely chopped fried onions to the mash to give it extra kick.

This mash also works well as a topping for Cottage pie.

You can bake the potatoes instead of boiling taking care to rub skins with oil&salt, then scoop pink mash back into skins and serve.

Most green grocers sell ready cooked beetroot if you're not sure about boiling them yourself or pressed for time,just chop or shred and add, the potato mixture will heat it through.

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now

Rate It!

Have you tried this recipe? Tell us what you think of it.

Find more recipes

Potato Recipes

	Denise Tolson's Smoked Haddock and Early Apples Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March. Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
	Beetroot Soup (Borscht) This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential! The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat.
	Pumpkin Or Butternut Squash Soup This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.
	Thai Style Squash Curry This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
	Black Nero Cabbage Soup I must confess I never thought I would fall for "cabbage soup"! So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of... Note: you can use kale or Savoy cabbage, too.
	Spicy Cabbage Soup You can use any type of cabbage for this recipe, so it’s a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.

Back to recipe index

Beetroot Recipes

	Beetroot Hummus Beetroot is one of those vegetables that seems to quickly build into gluts. There's only so much you can pickle or bake, before you start to get bored. So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish. Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food. The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks! You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.
	Baked Beetroot This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.
	Beetroot & Orange Salad The combination of beetroot, orange and coriander is fragrant and the flavours really compliment each other.
	Beetroot Soup (Borscht) This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential! The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat.
	Pickled Beetroot Personally, I like shop-bought pickled beetroot. But this recipe for home pickling is much tastier and it's fun to experiment with the ingredients.
	Caramelised Beetroot This recipe is great because it brings out the sweetness of the beetroot and you can leave it to cook in the oven while you prepare the rest of the meal.

Back to recipe index