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 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.
PURéED BEETS WITH YOGURT AND CARAWAY
This striking, simple purée is inspired by one in Yotam Ottolenghi's book "Jerusalem." I have made a version that is more reminiscent of North African than of the Middle East, using caraway and cayenne to spice it rather than the fresh red chile and za'atar that Ottolenghi uses in his version. Ottolenghi's recipe calls for date syrup, but he says that maple syrup can be substituted. I found date syrup in my Persian market, then tasted other sweeteners to compare and found that agave nectar, which has no sugar added, was pretty close, so that's what I used.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Yield 2 2/3 cups, serving 6 to 8
Number Of Ingredients 10
Steps:
- Peel beets and cut into wedges. Allow to cool completely.
- Turn on a food processor fitted with a steel blade and drop in garlic. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula. Add beets and pulse to finely chop. Add yogurt and process to a smooth purée. Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
- Mound into a wide bowl and run a fork over the surface. Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 290 milligrams, Sugar 8 grams
ROASTED BEETS WITH GARLIC-BEET PURéE
Steps:
- Preheat oven to 450°F.
- Wrap garlic cloves together tightly in foil. Trim beet stems to 1 inch if necessary and scrub beets. Wrap beets together tightly in foil. Roast garlic and beets in middle of oven until garlic is soft, about 30 minutes. Remove garlic from oven and continue to roast beets until very tender, about 45 minutes more. In a saucepan cover potatoes with cold salted water and simmer until tender, about 30 minutes. Drain potatoes and keep warm, covered.
- Unwrap garlic and peel skin from cloves, transferring garlic to a food processor. Unwrap beets carefully and, when cool enough to handle, slip off skins and stems and discard. Reserve 1 beet. Quarter remaining beets and add to processor. Peel and halve potatoes. Add potatoes to processor with vinegar and milk and pulse until mixture is just smooth (do not over-process or potatoes will become gluey).
- Transfer purée to cleaned saucepan and stir in lemon juice, 2 tablespoons water, and salt and pepper to taste. Heat purée over low heat, stirring, until hot. Stir in 2 tablespoons water and add enough remaining water to reach desired consistency. Cut reserved beet into 8 wedges and serve with purée.
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BEET PURéE - SUBLIME RECIPES - A BUTTERY BEET SAUCE
From sublimerecipes.com
Reviews 2Servings 1Cuisine FrenchCategory Sauce
- Peel and dice beets to fill 1 cup. Steam cook by adding 1 Tbsp. water to the bowl of beets in the Instant Pot (using the pot-in-pot method) for 10 minutes with pressure valve in venting mode or any method that you typically use for steaming. Add a cup of water in the base pot for steam to build
- Heat ¼ Tbsp. butter in a small flat bottom pan on medium heat and sauté 2 Tbsp. finely chopped onions and 2 roughly chopped small garlic pods. Cook just until the onions are translucent and the garlic starts to release a nice aroma. Do not brown them
- Transfer the sautéed onions and garlic to a small blender jar, add the 1 cup steam-cooked beets, 2 Tbsp. butter and blend everything to a smooth paste. The purée should look shiny and feel buttery soft with a ketchup-like consistency (not runny)
RED BEET PUREE RECIPE - SUZANNE GOIN - FOOD & WINE
From foodandwine.com
Author Suzanne GoinTotal Time 2 hrs 5 mins
- Preheat oven to 400°F. Toss beets with olive oil and 1/2 teaspoon salt. Place beets in a roasting pan; add a splash of water. Cover tightly with aluminum foil, and roast in preheated oven until tender when pierced, about 1 hour and 30 minutes. Remove foil, and let cool 15 minutes. Peel beets, and roughly chop.
- Place grapeseed oil, shallots, 2 tablespoons water, cilantro, vinegar, and remaining 3/4 teaspoon salt in a blender, and process until blended, about 5 seconds. Add beets, and process until smooth, about 40 seconds, stopping to scrape down sides as needed. Stir in black pepper.
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