Beet Puree Recipes
BEET PUREE
Roasting beets intensifies their flavor, but can take a long time. Here they're peeled, cut into small wedges, drizzled with oil, and seasoned with orange, garlic, ginger, and coriander before being wrapped in foil. They pick up flavor from the seasonings and bake in only 30 minutes.
Provided by SandyG
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
- Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.
Nutrition Facts : Calories 31.9 calories, Carbohydrate 4 g, Cholesterol 2.5 mg, Fat 1.6 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 133.4 mg, Sugar 2.7 g
BEET AND PEAR PUREE
This is the perfect side dish to a holiday meal. It works well with roast turkey or pork. Can be made one day ahead, and preheated in double boiler.
Provided by JULIEFAY
Categories Side Dish Vegetables
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
- Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
- When the beets are cool enough to handle, peel and coarsely chop.
- Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 13 g, Cholesterol 50.2 mg, Fat 19.1 g, Fiber 2.7 g, Protein 1.2 g, SaturatedFat 12 g, Sodium 132.4 mg, Sugar 8.8 g
BEET AND PEAR PUREE
This is really delish! I have never seen cranberry vinegar but I used raspberry vinegar and it worked just fine. It's a very good holiday side dish that you may blend to a smooth puree or leave a bit on the chunky side as you prefer.
Provided by Annacia
Categories Fruit
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
- Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
- When the beets are cool enough to handle, peel and coursely chop.
- Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Nutrition Facts : Calories 155.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 33.9, Sodium 148.8, Carbohydrate 10.7, Fiber 1.8, Sugar 7.4, Protein 0.8
BEET PUREE
This is both a vegetable side dish and a condiment, and goes with everything from pan fried fish to roast meats. The flavor of the puree is quite intense so you won't need to serve much more than a couple of tablespoons per person.
Provided by English_Rose
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a pan then add the onion and garlic and cook for 6-8 mins until golden.
- Lower the heat and stir in the beets, vinegar and tomato paste.
- Cook gently for 15-20 mins until everything is sticky and caramelized. This can now be served as it is if you like.
- Pour in the broth and the cream and stir together. Tip into a food processor and blitz until smooth.
- Serve straight away or reheat before serving.
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