Ingredients for Beet Puree
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- Garlic Cloves
- 1 pound cooked beets, peeled and diced (about 3 medium beets)
- Red Wine Vinegar
- 1 tablespoon tomato paste
- Vegetable Broth
- Heavy Cream
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How to Make Beet Puree
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic and cook for 6-8 minutes, or until softened and golden brown.
- Reduce heat to low. Stir in the diced beets, red wine vinegar, and tomato paste.
- Cook gently for 15-20 minutes, stirring occasionally, until the beets are tender and the mixture has thickened and caramelized slightly.
- (Optional) At this point, you can taste and adjust seasoning. If you prefer a chunkier puree, serve as is.
- If you prefer a smoother puree, carefully pour in the vegetable broth and heavy cream. Stir to combine.
- Season with salt and pepper to taste. Simmer for another 2-3 minutes to allow the flavors to meld.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
32g
Fat
13g
Carbs
4g
