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Step by Step Instructions
  • Step 1: Prepare the mash. Place the hot potatoes in a bowl and with the help of a fork, mash them as much as you can, leaving of course a few small pieces.
  • Step 2: Place the beetroot, the walnuts and the tahini in the food processor and blend for a few seconds until all the ingredients are combined.
  • Step 3: Empty the beetroot mixture over the potatoes and add the finely chopped coriander and the garlic puree. Add the salt and pepper to taste - the beetroots and the potatoes have been cooked with salt and pepper - so, extra care should be taken not to make them too salty.
  • Step 4: Start mixing, until the mash is nice and fluffy and it holds its shape, while, at the same time, adding the vinegar and the olive oil gradually. You may not need all the vinegar or the olive oil.
  • Step 5: Put the mash in a bowl and refrigerate for 30 minutes until the flavours and aromas are combined nicely.
  • Step 6: Garnish with the coriander leaves and serve with the small wholewheat rusks with gruyère cheese.
Ingredient List
  • 6 beetroot (baked in the oven and without their skins)
  • 2 potatoes (boiled without their skins)
  • 2tsp garlic pulp with olive oil
  • 3tbsp vinegar
  • 6tbsp extra virgin olive oil
  • 100g walnuts (crumbs)
  • 1tbsp tahini
  • 2tbsp fresh coriander (finely chopped)
  • 16 small wholewheat rusks with gruyere cheese
  • fresh coriander leaves (to garnish)
  • salt
  • ground black pepper

Beetroot mash with small wholewheat rusks

  • Preparation
  • Cooking
  • 4
A mash made with potatoes and beetroot, gets a special flavour when combined with a bit of garlic pulp, tahini and fresh coriander.
Product Qty
Organic vinegar with bergamot, from Corinthia "Ladolea" 6.8fl.oz
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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