Pork with Beets and Potato Puree

Last year my mother’s comment to me was,

“You know people eat first with their eyes, right?”

This led me to try–with minor success–to “up” my presentation game. And honestly, I think I did pretty well with this challenge:

So what constructively critical “gem” has she dropped on me now?

“You only make ‘dishes’. You never make ‘meals’. People eat ‘meals’, not ‘dishes’.”

Fine. Be that way.

I’m not sure how long this will last, but this is a complete meal. We have:

  • Bone-in porkchops with sage butter
  • Mashed beet-potatoes

So, at least for right now, (2 dishes) = (1 meal). And you lucky readers get two recipes for the “price” of one!

Now, the beets. Beets are tough nuts to crack even when they’re cooked and soft. They also stain absolutely everything–so, wear black when you make this. Be vigilant about watching and washing your hands too.

No but seriously, they’re resilient. I shorted a fuse (and the instrument itself) using a blender during this experiment–apparently those suckers overheat. Had to “upgrade” to a Magic Bullet. So, beware.



  • Beets
  • Golden potatoes
  • Goat cheese
  • Walnuts


  1. Slice the beets and potatoes. Put them in the same pot of water and boil them (much like you’re simply making mashed potatoes). Depending upon your stove and the amount of veg, this could take up to 45 minutes.
  2. When the potatoes and beets are soft (to the point where a fork goes through them like a spoon goes through half-melted ice cream), take them out of the water. Let them cool, and peel the beets.
  3. Chop the beets and potatoes into bite-sized pieces. Place in a blender or Magic Bullet until smooth.

    This step could take a while…
  4. When close to eating, pour mixture in a casserole/baking dish. Top with goat cheese and walnuts. Bake in an oven (preheated to 350*F) until the cheese has melted and everything is warm.



  • Pork chops–bone in.
  • Sage leaves
  • Butter
  • Salt and pepper


  1. Salt and pepper the meat.
  2. Melt some butter in an oven-proof skillet over medium. Place sage leaves on top.
  3. When the butter is melted, add the pork chops. Cook for no more than 5 minutes per side, basting constantly with the butter/sage mixture.
  4. (Optional) Set your oven to “broil”. When the pork has cooked, place in the broiler for an additional 3 minutes for a nice “sear” on the top.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s