Puree of Fresh Beets with Horseradish

Puree of Fresh Beets with Horseradish

9 Reviews 1 Pic
Marc Boyer
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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 (9)

Rate This Recipe
JAREDTHEGREATER
20

JAREDTHEGREATER

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

Honey
16

Honey

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

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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