Pork steak with beetroot puree

Pork steak with beetroot puree

Beets give mashed potatoes a spectacular color and taste. Seared pork steaks and spinach guarantee a striking contrast. Read also about raw honey Blogpost too.


Main course For 4 people

600 g of raw beets

400 g of floury potatoes


50 g of butter


ground coriander

8 pork escalopes of approx. 60 g

2 tablespoons of butter for roasting

1 shallot

200 g of spinach

Freind’s kitchen recipes, Boiled beef.

How to proceed

Preparation: approx. 40 minutes

Cut the beets and potatoes into cubes. Start boiling the beets in plenty of water. When they are soft enough, add the potatoes and continue cooking until the potatoes are cooked. Drain the water and mash everything. Add the butter to the puree and mix. Season with salt, pepper and coriander. Keep the beetroot puree warm.

Season the meat with salt and pepper. Brown it well in half the roasting butter over medium heat for approx. 6 minutes. Meanwhile, chop the shallot. Wash the spinach. Sauté the shallot in the remaining butter. Add the spinach dripping with water, put the lid on and let them simmer until they sag slightly. Season with salt and pepper. Serve the steaks with the puree and spinach. You may be interested to read homemade pomegranate liqueur recipe/ coffee roll cake.

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