Name: Beet Purée
Prep time: 25 min
Cook time: 25 min
Yield: 24
Ingredients: Fresh beets (without greens), peeled and cut into 1/2-inch-thick wedges - 2 pounds; Garlic, thinly sliced - 2 cloves; Fresh ginger root, peeled and thinly sliced - 1 (1 inch) piece; Ground coriander - 1 ½ teaspoons; Salt - 1 teaspoon; Olive oil - 1 tablespoon; Finely grated orange zest - ¾ teaspoon; Orange juice - 3 tablespoons; Apple cider vinegar - 1 tablespoon; Butter, cut into bits - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Beet Purée

1. Fresh beets (without greens), peeled and cut into 1/2-inch-thick wedges - 2 pounds

2. Garlic, thinly sliced - 2 cloves

3. Fresh ginger root, peeled and thinly sliced - 1 (1 inch) piece

4. Ground coriander - 1 ½ teaspoons

5. Salt - 1 teaspoon

6. Olive oil - 1 tablespoon

7. Finely grated orange zest - ¾ teaspoon

8. Orange juice - 3 tablespoons

9. Apple cider vinegar - 1 tablespoon

10. Butter, cut into bits - 2 tablespoons

How to cook deliciously - Beet Purée

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Place a large sheet of aluminum foil on a rimmed baking sheet.

2. Stage

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.

3. Stage

Bake in the preheated oven until beets are tender enough to be pierced with a knife, about 30 minutes. Remove from the oven and let beets steam in foil packet for 10 minutes.

4. Stage

Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Purée with orange zest, orange juice, and vinegar until almost smooth with only small lumps. Add butter and purée until incorporated.