• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roast Beet Puree - Master Chefs

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 md Beets, with greens, stems
  • -- trimmed, (save greens)
  • 1/2 ts Oregano, dried
  • 1/2 ts Thyme, dried
  • 1/4 ts Fennel seed
  • 1/4 ts Coriander, ground
  • 1/4 ts Rosemary, dried
  • 4 Bay leaves
  • 10 Peppercorns
  • 2 tb Oil, olive, extra-virgin
  • 2 tb Butter, unsalted, cut
  • -- into pieces
  • Salt

 Directions

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to
coat. Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process
the beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
immediately.

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