Beet Puree
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
68
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cloves
Garlic (thinly sliced)1.5 tsps
Ground Coriander1 tsp
Salt1 tbsp
Olive Oil3 tbsps
Orange Juice1 tbsp
Apple Cider VinegarDirections:
1
Preheat oven to 425 degrees F
2
Place a large sheet of aluminum foil on a rimmed baking sheet
3
Scatter beets on the baking sheet along with garlic and ginger
4
Sprinkle with coriander and salt, and drizzle with oil
5
Cover with another sheet of aluminum foil and seal edges to form a packet
6
Bake until beets are tender enough to be pierced with a knife, about 30 minutes,
7
Remove from oven and let beets steam in foil packet for 10 minutes
8
Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor
9
Puree with zest, juice, and vinegar until almost smooth with only small lumps
10
Add butter and puree until incorporated