Beet puree

Beet puree

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Oh, the pretty pink mash! In addition, in it, there is melted cheese ... gourmands will rush to finish it.


For 4 people

  • 5 large potatoes
  • 1 glass of milk
  • 5 servings of melted cheese
  • 1 beet cooked under vacuum with its juice
  • salt.


Cook the potatoes with their skin 35 minutes in a pan of salt water. Peel them, cut them in pieces and pass them to the vegetable mill.
Stir in warm milk, cheese portions, three tablespoons of beet juice and a little salt.
Check the seasoning. To finish cut small dice of beet to sprinkle the puree before serving.