Beetroot Puree

Beetroot Puree

Silky roasted beets blended smooth, with an earthy sweetness that brightens savory plates.

Total 1 hr 30 min Makes 16 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Roasting concentrates the natural sugars in beets before they're blended into a smooth, vibrant puree. A splash of cream and a touch of butter round out the earthiness, making this a versatile base for plating meats, swirling into soups, or spreading on toast.

Ingredients

  • 4 medium beets, trimmed
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Preheat the oven to 400°F. Rub the beets with olive oil and wrap tightly in aluminum foil.

  2. Roast the beets on a baking sheet until a knife slides in easily, about 60 to 75 minutes.

  3. Unwrap the beets and let cool for 15 minutes, then peel using a paper towel to rub off the skins.

  4. Chop the peeled beets into rough chunks and transfer to a food processor.

  5. Add the butter, heavy cream, lemon juice, salt, and black pepper to the food processor.

  6. Puree until completely smooth, scraping down the sides as needed, about 2 minutes.

  7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.

Rate this recipe

★ 3.2 (1)

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    Beetroot Puree

    Roasting concentrates the natural sugars in beets before they're blended into a smooth, vibrant puree. A splash of cream and a touch of butter round out the earthiness, making this a versatile base for plating meats, swirling into soups, or spreading on toast.

    1 hr 30 min 16 oz 95 cal

    Ingredients

    • 4 medium beets, trimmed
    • 1 tablespoon olive oil
    • 2 tablespoons unsalted butter
    • 1/4 cup heavy cream
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Preheat the oven to 400°F. Rub the beets with olive oil and wrap tightly in aluminum foil.

    2. 2

      Roast the beets on a baking sheet until a knife slides in easily, about 60 to 75 minutes.

    3. 3

      Unwrap the beets and let cool for 15 minutes, then peel using a paper towel to rub off the skins.

    4. 4

      Chop the peeled beets into rough chunks and transfer to a food processor.

    5. 5

      Add the butter, heavy cream, lemon juice, salt, and black pepper to the food processor.

    6. 6

      Puree until completely smooth, scraping down the sides as needed, about 2 minutes.

    7. 7

      Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.