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Puree of Fresh Beets with Horseradish

Puree of Fresh Beets with Horseradish

Marc Boyer

Marc Boyer

This puree has a sensational color as well as taste. Garnish with sprigs of fresh dill and a few pink peppercorns.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

JAREDTHEGREATER
20

JAREDTHEGREATER

11/14/2004

really great. i boiled the beets in their skins to retain max flavor. after boiling, the skins slide right off.

Honey
17

Honey

3/13/2007

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

WITCH1958
12

WITCH1958

10/10/2003

zingy, and easy.. if you like beets, great side dish, the crowds loved it, great way to get some colour on the plate..

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