Recipe by: Daphne Schieveen


Serves: 4


  • 1 ½ kg potatoes
  • 50 gram butter
  • 300 gram bacon
  • 1 onion
  • 500 gram pre-cooked beetroot
  • 1 apple


  • Peel the potatoes and cut them in equal pieces. Boil them in water with salt for 20 minutes
  • Heat 25 gram of the butter in a pan and fry the bacon crispy in 6 minutes.
  • Slice the onion in half rings and bake with the bacon for 1 minute.
  • Slice the beetroot in squares. Add to the bacon and bake for 4 minutes.
  • Peel the skin of the apple and cut them in small pieces. Add to the beetroot mixture.
  • Drain the potatoes. Keep the water.
  • Mix the potatoes with the butter and some of the liquid and mash until it becomes a smooth mixture.
  • Add the beetroot mixture to the potatoes and add salt and pepper to taste.

Download PDF version here: dutch-beetroot-daphne-schieveen