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 also love 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.
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.
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 that 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.
My Mom was the inspiration for this recipe. She loves beets and often served them with lime and spices. Why not make it into a puree?
My carrot puree is one of my most popular recipes. Give that one a try and see for yourself why everyone loves it.
The only tool you’ll need to make this delicious beet puree is a good blender. The vitamix is the best one out there and I highly recommend it.
Life is too short for mediocre food.
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SILKY SMOOTH BEET PUREE
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Ingredients
- 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.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Ivy
Can you make this a few days before using and store in the fridge? Also can it be heated in the oven? I'm thinking to use it under roast carrots?
Natalie
You may find it leaching if it is made that far in advance. Since it only takes minutes to prepare, I've always just made it when needed and I never have leftovers. I have not heated it in the oven. You can place the roasted carrots on top which I have done. The heat from the carrots will warm the puree. 🙂
Brandon Crossley
Dont add chilli. Ruined my sauce.
pat c.
just made this and it tastes great! pretty too!
Nicholas
How did you achieve that lushious swoosh effect in on the plate?
Was it one big dollop with a swirl with the back of the spoon, followed by a medium dollop, and a small dollop?
Or was it one big dollop that you moved around in three motions?
Natalie
It was one big dollop then with the back of the spoon I swirled three times. Looked good so I snapped the picture. I don't remember how I did the carrot puree swirl. I believe that was two dollops. 🙂