• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Creamy Beet Puree

January 4, 2012 | Soup, Vegetables

As I’m typing this post I can hear my sister-in-law groaning. Yep, she’s a beet hater. But even if you think you’re a beet hater I urge you to try this recipe. If you were one of those people who were shocked to find out how much you loved my beet chips, then this might surprise you too.I mean, these babies are in the top 10 of all time popularity on my blog. Parents of toddlers have written to me to express their gratitude at finding a way to make their kids eat a new vegetable. They are that good – even to people who “hate beets”.I love beets – simply roasted, with some rosemary and a little olive oil. Great winter side dish.And once you’ve roasted them, they are truly wonderful in a salad with goat cheese. In fact, that’s what I served for a salad for Christmas dinner. And not thinking about my picky eaters, I made way more than I needed. What is it with 20-something boys? Aren’t they men by this age who you would think could branch out to some new vegetables? Apparently not in my family.I set out to make a beet soup, but didn’t calculate the proper ratio of stock to roasted vegetables. Sometimes kitchen mistakes result in a pleasant surprise, like this time. I discovered this great creamy beet puree that’s a wonderful side dish. You could also stir this into risotto for a great beet risotto, or continue adding more stock and puree it down further until you actually do have a creamy soup. Live life with some adventure – try beets this year if you’ve been afraid of them in the past!

Pin It

5.0 from 1 reviews
Creamy Beet Puree
 
Prep time
Cook time
Total time
 
Recipe type: Vegetable
Serves: 4-6
Ingredients
  • 1 14-ounce can chicken or vegetable stock
  • 1½ cups sliced leeks
  • 1 pound roasted red beets
  • ½ cup nonfat Greek yogurt
  • Salt and pepper, to taste
Instructions
  1. Combine stock and leeks in a saucepan and simmer until leeks are tender, about 10 minutes. Combine with beets and yogurt in a blender or food processor and blend until smooth. Season with salt and pepper to taste.

 

Comments

5 Responses | TrackBack URL | Comments Feed

  1. I love beets so much that I’m going to Stumble this. :) I think my favorites are roasted beet salads. Really nice photos Michele.

    Reply

  2. how long do you roast the beets?

    Reply

    • Amanda, when roasting beets you want to roast until fork tender, which will depend on the size, your oven, etc. They take longer than you think, though – could be an hour or so if large!

      Reply

  3. Can I use golden beets? If not, I have already roasted them and what can I do with them as a purée?

    Reply

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • ma peche new york sweetbreads
  • aspen the wild fig alamosa striped bass-1
  • sushi den sashimi lunch
  • row 14 grilled avocado vegetarian entree
  • mustard's chili dog with a taste of fries
  • north
  • chinese takeout

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives