Monday, June 6, 2011

Grated beet with mashed yam

Steam the beet and yam, and leave them to cool. Then make this nutritious, highly-coloured alternative to the common potato salad normally served in Canada's summer picnics.

Grated beet with mashed yam


1 medium-sized beet, stalks removed
1 medium-sized yam or sweet potato
2 cups water
¼-½ cup plain Greek yoghurt
2 tablespoon fresh lime juice
¼ teaspoon ground ginger
sea salt and fresh ground black pepper to taste


1. Wash beet and yam. Place them in the steamer basket of a pressure cooker. Add 2 cups water. Bring the pressure cooker to a boil (following instructions in your manual). Reduce heat to medium and cook the vegetables for 10 minutes. Turn off the heat and leave pressure cooker to rest until the safety latch is released. Remove vegetables to an air-tight container to cool. Discard pot liquor.

2. When cool, slip skin off beet. Discard the skin. Grate the beet. Set aside.

3. Peel the yam. Discard the skin. Place the yam in a mixing bowl. Mash it with a potato masher or use a beater to whip it to a puree.

4. Add grated beet, yoghurt, lime juice, and ginger to the mashed yam. Mix.

5. Add salt and pepper to taste. Serve immediately.