Roasted Beet Mashed Potatoes

Ingredients:
3 large, cubed, peeled beets
2 lb red skin potatoes
3 tablespoons balsamic vinegar
1/4 cup sour cream

pepper

Directions:
Roast the beets at 370 for 30-45 minutes or until fork tender. Meanwhile boil the potatoes in salted water. Drain the potatoes, add the pepper, beets, vinegar and sour cream. Mash until desired texture is reached. Serve hot. Refrigerate any leftovers.

Yield: 2-4 servings

My thoughts:

I've had some good luck with beets lately and have been trying to find ways to show off their beautiful color. I really enjoy mashed potatoes, possibly more than I should, and adding vegetables is a great way to add extra vitamins and flavor. I also think it would be a perfect way to convert the beet adverse into beet lovers.