Beet Puree

Posting this as a ‘recipe’ seems like a bit of a ‘cheat’ post, but I’ve been asked for specific instructions, so here is an easy option (basically, you can make it however you like, aiming for an applesauce consistency… but even that doesn’t matter!)

This puree is a staple ‘ingredient’ in our household – I use it to replace oil and/or dairy in baking, I use it as a natural colouring agent for icing, and I add it as a sweet ‘filler’ to a number of other recipes (which I will eventually post on here too…).

 

INGREDIENTS

• 3 small (or 2 medium) beet roots (about 1 cup total, cubed)
• 1 cup water

INSTRUCTIONS

• Remove beet stems and greens (if any) and retain for adding to stir fry, soup broth or other recipes
• Rinse beets and chop into roughly 2 cm cubes
• Add beets to small sauce pan and cover with water
• Boil or steam over medium heat for about 10 minutes, or until a fork can be poked in
• Remove from heat and allow to cool
• Once cool, puree beets and the soaking water together in a blender or food processor

NOTES

• This recipe can easily be doubled or tripled, depending how much puree you want to make, just keep approx 1:1 water to beet ratio. (Ultimately, the measurements don’t matter, but you’re aiming for the consistency of applesauce)
• Roasting your beets is also an option – you will still want to add some water so that they can be blended easily into a smooth puree.
• You can use it right away, or store in the fridge for up to a week, or freeze for months and defrost as needed.

Happy baking, dehydrating, colouring, pureeing … and eating!!