Beet Puree Recipes

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.

Steps:

• Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water. Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

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.

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.

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.

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.