Beet Puree
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Beet Puree
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Beet puree is a great way to add some color to otherwise bland looking foods! It pairs well with seafood, fish, duck and chicken! So easy and vegan!
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Ingredients
- 2 beets medium
- 2 teaspoon extra virgin olive oil
- 1/4 cup coconut milk or enough to thin to desired consistency
- ½ teaspoon kosher salt to taste
- 1 teaspoon cracked black pepper
Instructions
- Chop ends off of beets. Peel with vegetable peeler. Cut unto chunks.
- Place in saucepan. Barely cover with water.
- Bring to boil. Reduce heat and cook at high simmer until beets are soft.
- Drain water from beets.
- Add to blender or food processor container. Blend/ chop until very fine texture.
- Drizzle in olive oil. Then drizzle in the coconut milk until desired consistency is reached. Add salt and pepper to taste.
Equipments used:
Notes
- This beet puree can be frozen. Freeze it in small containers and use to dress up otherwise bland plates.
- You can even use this puree in baked goods, like cookies, or pancakes, to bump up the nutrition. Add it to vege burgers. It makes a beautiful garnish on your plates for an elegant finish and is a super healthy food, as well!
- Beets can be roasted in the oven, for extra depth of flavor, but the color will not be as pretty! Roast at 350°F for about 40 minutes, turning occasionally.
Nutrition Information
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Calories
32kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
17mg
(1%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
7IU
(0%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 17mg | 1% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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