- 3 large beets, cubed and peeled
- 2 lbs potatoes
- 3 tbsp balsamic vinegar
- ¼ cup sour cream
- Pepper to taste
Instructions: Roast the beets at 370º for thirty to forty-five minutes or until fork tender. While beets are roasting, boil potatoes in salted water. When soft, drain potatoes.
Combine all ingredients and mash until desired texture is reached. Serve immediately and refrigerate any leftovers.
Abundant Harvest Organics Products found in this recipe: Potatoes, Beets