9Ingredients
480Calories
65Minutes

Ingredients

  • 4 onions (peeled and halved)
  • 4 beets (peeled and halved)
  • 3 tablespoons sunflower oil
  • 1 1/2 pounds russet potatoes (peeled and halved)
  • 1/2 cup milk
  • 2 tablespoons butter
  • 3 tablespoons chopped parsley (finely)
  • 2 teaspoons horseradish sauce
  • 3 1/2 ounces gruyere cheese (or Comté, grated)

Directions

  1. Preheat the oven to 400°F. Place the onions and beets cut-side down on a baking tray then drizzle with oil. Bake for 35-45 mins, turning halfway through.
  2. Cook the potatoes in boiling, salted water for 15-20 mins, until tender, then drain. Add the milk and butter to the pan then mash until smooth. Mix in the parsley and horseradish sauce then season.
  3. Distribute potatoes on top of beets and onions. Top with cheese then place back in the oven for another 15 mins, until the top is golden and bubbling. Serve.
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NutritionView more

480Calories
Sodium10%DV230mg
Fat38%DV25g
Protein29%DV15g
Carbs17%DV51g
Fiber28%DV7g

PER SERVING *

Calories480Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat10g50%
Trans Fat
Cholesterol45mg15%
Sodium230mg10%
Potassium1250mg36%
Protein15g29%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber7g28%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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