Ingredients
beetroot, about 8
Olive oil for drizzling
1kg large white potatoes, peeled and cut into equal pieces
200ml whole milk
150g unsalted butter, plus extra for the oats
2-3 tbsp creamed horseradish
3 tbsp jumbo oats
1 garlic clove, bashed
4 fresh thyme sprigs, leaves stripped
Method
- Heat the oven to 200c/180fan/gas 6
- Trim any tops from the beetroot, then scrub the beetroot in water but don’t peel. If they’re large, quarter them. Drizzle the beetroot with olive oil, then season and add mixed herbs.
- Put the beetroot into a foil pouch and secure shut. Put in the preheated oven and cook for an hour.
- Meanwhile, put the potatoes in a large pan of cold water. Bring to the boil, then simmer until tender.
- Drain and return the potatoes to the pan, then leave to steam dry for 5 minutes. In a small pan, heat the milk, butter and horseradish. Begin mashing the potatoes. After a minute or so gradually add the hot milk mixture. Continue to mash until well combined and the mash is smooth and light with no lumps. Season with salt, set aside and keep warm.
- Put an extra knob of butter into a separate small pan set over a low heat. When it’s bubbling away put the oats in and add the bashed garlic clove and thyme leaves, then season with salt and pepper. Toast the oats, stirring regularly, for 5-6 minutes or until golden and fragrant.
- To serve, divide the mash among 4 warm plates and arrange the beets over the top. Finish with a sprinkle of the toasted oats (discard the garlic), then serve straightaway.
