Ingredients and Weight:
- Medium beetroots: 1.5 kg
- Olive oil: 1/2 cup
- Vegetable broth: 1 cup
- Balsamic vinegar: 1/4 cup
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Peel and cut the beetroots into 1-inch cubes.
- Place the beetroots on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 1 hour or until tender.
- Remove the beetroots from the oven and let cool slightly.
- In a blender, combine the roasted beetroots, vegetable broth, and balsamic vinegar. Puree until smooth.
- Season to taste with additional salt and pepper if needed.
Nutritional Information:
- Calories: 120 per serving
- Protein: 2g
- Carbohydrates: 23g
- Fat: 5g
- Fiber: 4g
Dish Characteristics:
- Vibrant pink color
- Earthy and slightly sweet flavor
- Creamy and smooth texture
- Perfect for pairing with savory dishes
User Comments:
- "This beet puree was absolutely delicious! It was the perfect accompaniment to my grilled salmon." - Sarah J.
- "I'm not usually a fan of beets, but this puree changed my mind. It was so flavorful and versatile." - John D.
- "I used this puree to make a vegetarian lasagna, and it was a huge hit! The earthy flavor of the beets added a nice depth to the dish." - Emily K.
Special Precautions and Tips:
- Be careful when handling the beetroots as they can stain your hands and clothing.
- If you don't have a blender, you can use a food processor or even a potato masher to puree the beetroots.
- Serve the beet puree warm or at room temperature.
