Beet Basil and Potato Mash

Add more nutrients to your side dish with this Beet and Potato Mash! Beetroot contains pigments called betalains. These pigments contain nitrogen and work as both antioxidants and anti-inflammatories. Eat up!

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel the potatoes (or leave some skin on if you prefer) and add them to a pot of boiling water with a little bit of sea salt.
  2. Cook on medium or medium low for about 10 minutes, until tender.
  3. While the new potatoes are cooking, cut your beets in halves or quarters. Then add to your pot and simmer for a few minutes more.
  4. Remove from heat and drain the water. Add about 3 heaping spoonfuls of feta cheese, your chopped basil, garlic, and pepper.
  5. I also added a few banana peppers for spice. Mash until smooth or keep it chunky, whichever way you prefer. Serves 2
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:114
    Fat:0 g
    Carbohydrates:26 g
    Protein:3 g
    Calculated per serving.

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