Golden Beet and Yukon Mash
- 12 oz golden beets
- 1 lb Yukon potatoes
- ¼ cup vegan butter
- Salt and pepper
- 2 small saucepans
Peel the beet and dice into 1 inch cubes. Add the diced beets to a small saucepan and cover with 1 inch of cold water and 1 tsp salt. Bring to a boil and cook until the beets are fork-tender, about 18 to 20 minutes. Drain and return vegetables to the saucepan, off of the heat.
Peel the potatoes and dice into 1 inch cubes. Add the diced potatoes to a small saucepan and cover with 1 inch cold water and 1 tsp salt. Bring to a boil and cook until the potatoes are fork-tender, about 12 to 15 minutes. Drain, and add to the saucepan with the drained beets.
Add the butter and a good pinch of salt and pepper to the vegetables in the saucepan. Mash with a fork and taste to adjust seasoning with salt and pepper.