It might seem that all we have eaten lately is beets and arugula. Partly true, and here is another variation of the perfect combination of potatoes and beets. Here’s something we had on Saturday, and will have in the future since we still have a bunch of beets in the fridge.
There’s some fresh arugula and fried tofu and yogurt sauce on the plate with the mash. The tofu was marinated for an hour or so in Dijon mustard, some lime juice, pinch of sugar, freshly ground black pepper, and garlic, and then fried in canola oil. There was about 250 grams of regular firm tofu and two tablespoons of mustard.
For such a short marinating time, it is wise to blot the tofu as well as possible. Heikki sliced the tofu cake in about 2 cm thick slices, then wrapped paper towels around them, and pressed the pile with his hands against the table so that as much moisture came out as possible, making it easier for the spices to absorb.
Yogurt sauce is something we have often, this time it was plain soy yogurt with garlic, dried dill, a pinch of salt and a pinch of sugar, and some black pepper.
I think there were about 8 medium-sized potatoes and 4 smallish beets in the mash. The trick is to cook potatoes and beets separately, since beets are denser in texture and do not mash very easily. We sliced the beets quite finely, cooked until tender in just enough water to cover, and then pureed them and the cooking liquid with a hand held mixer. We combined the cooked, cubed potatoes and the beet puree with a few tablespoons of vegetable margarine and some salt, and mashed this with a potato masher. The taste is sweet and salty at the same time, and surprisingly the taste of beets didn’t overpower the potatoes.