Garlicky Beets with Dill Bean Puree
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Unrated
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
2 servings
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Course
Side Dish
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Cuisine
International
Garlicky Beets with Dill Bean Puree
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Bring something special to the table with this well-loved recipe.
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Ingredients
Beets
- 3 chioggia beet peeled and cut into ¼” thick slices, medium
- 1 garlic clove
- 2 tablespoons ghee
- ¼ teaspoon salt sea salt
- ½ to ¾ cup pea shoots
- 3 tablespoons sunflower seeds
Puree
- ¾ cup White beans drained, reserving the liquid, and rinsed
- lemon juice and zest from ½
- 1 to 2 tablespoons dill plus more for serving
- salt to taste
- sea salt flaky, for serving
Instructions
- Peel, trim, and cut the beets into ¼” thick half-circles. Add water to the bottom of a pan that is fitted with a steaming basket. Bring the water to a boil, add the beets to the steaming basket, cover, and cook until the beets are tender but still have a bit of texture, about 10 minutes.
- While the beets are cooking, peel and thinly slice the garlic. Melt the ghee in a pan and add the garlic. Cook until the garlic is golden and crisp. Remove from heat and stir in the salt.
- Next, make the bean puree. Combine the beans with the lemon zest, juice, dill, and salt. Puree, adding just enough of the liquid, until the bean puree is smooth.
- Once the beets are done, let cool slightly then combine with pea shoots and sunflower seeds. Drizzle with the ghee/crunchy garlic. Squeeze a bit of lemon juice on top and toss until everything is well combined.
- Take the white bean mixture and smear onto a plate or bowl. Top with the beet mixture and serve with a sprinkle of flaky sea salt, because why not.
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