A super simple recipe of beets, garlic, lime, and spices transformed into a beautiful purple beet puree that’s perfect as a base for your vegetables, proteins, as a dip or a side. Minutes to prepare and yet very impressive when plated.
I love beets and the fact that I can buy them cooked because they take a long, long time to roast. My Mom used to boil the hell out of them but I don’t want to wait an hour when I can buy them perfectly cooked and sealed in a cute little package. It’s worth it to me, especially when I’m looking to brighten a dish with some taste and color.
Talk about color! The color of this puree is beautiful and if you lay some roasted carrots or asparagus on top you have an incredible palette of bright pink-purple, orange and green that makes you want to take a second to admire just before diving in.
One of my most popular recipes is one I duplicated after eating at one of my favorite restaurants in Charleston. It’s a carrot puree and when I asked the waiter how it was made, he was kind enough to give me the ingredients. All I had to do was blend them smooth and figure how much of each. I figured, if it worked for carrots, why not beets? I love beets!
All you have to do is blend the beets, a clove of garlic, some lime juice, a little extra virgin olive oil, salt, chili powder, and cumin until it’s super smooth. I use my Vitamix blender which does the job perfectly and has never failed me. I came up with the spice combination by standing in front of the blender with the spices in front of me I thought would pair well. After blending the beets, lime and oil, I tested a small amount with each spice to see if it was good. Talk about recipe development in its purest form.
After blending it all up, I gave it to my daughter and son who are the health nuts in the family. If a 16 year old boy devours it, it’s good. I made roasted carrots and placed them on top of the puree after it was plated and it was incredible. Then I scooped some up with a piece of the roasted chicken that I made and it was divine. This is good stuff and healthy too.
The only tool you’ll need to make this delicious beet puree is a good blender. I already told you which one I use which is the best one out there.
Try these sliced on top of the beet puree for a super delicious combination:
- Broiled mustard garlic chicken breasts
- Grilled garlic and herb spatchcock chicken
- Roasted chicken leg quarters
- Slow roasted chicken
- Simple roast chicken
- Adobo roasted pork loin
- Slow roasted adobo pork
- Pan seared pork chops
- Roasted maple glazed pork tenderloin
- Mustard crusted roasted lamb chops
Try some of my other super delicious vegetable dishes:
- Charred broccoli with Italian dressing
- Charred cabbage slaw with sliced red onions
- Roasted carrots with butter and dill
- Roasted spiced acorn squash
- Silky smooth carrot puree
- Roasted asparagus with mozzarella
- Roasted asparagus with Parmesan
- Roasted spiced sweet potatoes
Life is too short for mediocre food.
This post contains affiliate links for the products I use in my kitchen.
Silky Smooth Beet Puree
Print Recipe Pin RecipeIngredients
- 5 - 6 small cooked beets about 8 - 10 ounces
- 1 garlic clove
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoons kosher salt or to taste
- ½ teaspoon chili powder
- ¼ teaspoon cumin
Instructions
- Add all the ingredients into a high powered blender and blend until smooth.
- Enjoy as a side or as a base for your vegetables or proteins. You can also use it as a dip.
More Vegetable Recipes
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