Puree of Fresh Beets with Horseradish

9 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

Ingredients

8 medium beets
5 tablespoons unsalted butter
1/2 cup heavy whipping cream
1 teaspoon white sugar
2 teaspoons lemon juice
3 tablespoons prepared horseradish
salt and pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
207 cal
10%

Fat
17.2 g
26%

Carbs
12.7 g
4%

Based on a 2,000 calorie diet

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Reviews (9)

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JAREDTHEGREATER

Nov. 14, 2004

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

Honey

Mar. 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..." See more"