Puree of Fresh Beets with Horseradish9 Reviews
“This puree has a sensational color as well as taste. Garnish with sprigs of fresh dill and a few pink peppercorns. ” - by Marc Boyer
Original recipe yields 6 servings
- Trim, wash, peel and dice the beets. Place in a medium saucepan with enough water to cover. Bring to boil, reduce heat and simmer until beets are tender. Drain.
- Place beets in a blender or food processor. Add the butter, cream, sugar, lemon juice, horseradish and salt and pepper. Puree until smooth and strain puree through a sieve into saucepan.
- Gently reheat over very low heat, stirring frequently to prevent it from sticking to the bottom of the pan. Spoon the puree onto serving plates and garnish with a sprig of dill and a few pink peppercorns.
Amount Per Serving (6 total)
- 207 cal
- 17.2 g
- 12.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"really great. i boiled the beets in their skins to retain max flavor. after boiling, the skins slide right off. ..." See more"
"Remember, when working with beets, they stain big time -- I use latex gloves when handling them and never cut them on a wooden cutting board -- use a plastic one or paper plates..." See more"
Grilled Beets in Rosemary Vinegar
Just swipe to see more like this.