Beet Puree Food
BEET MASH
Steps:
- Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water. Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
BEET PUREE
Roasting beets intensifies their flavor, but can take a long time. Here they're peeled, cut into small wedges, drizzled with oil, and seasoned with orange, garlic, ginger, and coriander before being wrapped in foil. They pick up flavor from the seasonings and bake in only 30 minutes.
Provided by SandyG
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
- Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.
Nutrition Facts : Calories 31.9 calories, Carbohydrate 4 g, Cholesterol 2.5 mg, Fat 1.6 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 133.4 mg, Sugar 2.7 g
BEET PASTA
Adding beet puree to homemade pasta dough produces red-colored pasta. I use both semolina and 00 flour in my dough. I turned the pasta dough into fettuccine, but you can make other shapes as well.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Place beet into a saucepan; pour in enough water to cover beet by 1 inch. Bring water to a boil and reduce heat to medium-low. Cover and simmer until beet is easily pierced with a fork, 25 to 30 minutes. Remove beet to a plate to cool. When cool enough to handle, remove and discard peel.
- Place beet in the bowl of a mini food processor. Add 2 teaspoons olive oil and process until pureed. Measure out 4 tablespoons beat puree and reserve the remainder for another use.
- Mix together 00 flour and semolina flour on a marble or wooden work surface. Make a well in the center and crack in egg; add 4 tablespoons beet puree, salt, and remaining 1 teaspoon olive oil. Gently beat egg with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, until dough comes together and has the consistency of play dough; dough should not be sticky.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 5 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, about 30 minutes.
- Divide the dough into 8 sections, working with 1 section at a time.
- Attach the pasta roller to your Kitchen Aid® or use a pasta machine.
- Use the #6 setting and pass the dough through the roller, folding it in on itself, 5 times in total. There will be holes in the pasta sheet the first few times which is normal.
- Change the setting to #3 and put the sheet of pasta through once. Set aside and cover with a slightly damp towel.
- Remove the roller from the pasta machine and attach the fettuccine cutter. Process each sheet and hang to dry. Allow the pasta to dry slightly, this will produce cooked pasta that is slightly al dente.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 26.8 g, Cholesterol 31 mg, Fat 3.8 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 49.1 mg, Sugar 1.1 g
ROASTED-BEET-AND-TOMATO-PUREE WITH ORANGE
Orange juice and plum tomatoes brighten purply-red beets and balance out their earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Toss tomatoes with thyme, 1 teaspoon salt, and 1 tablespoon oil on a rimmed baking sheet. Spread in a single layer on half the sheet. Toss beets with 1 teaspoon salt and remaining 2 tablespoons oil. Wrap beets in parchment and then foil, and add to baking sheet. Roast until beets are tender, 45 to 50 minutes. Let cool slightly. Peel beets, and coarsely chop.
- Puree tomatoes and beets in a food processor in 2 batches, then combine.
- Just before serving, stir in orange juice, and season with salt.
BEET AND PEAR PUREE
This is really delish! I have never seen cranberry vinegar but I used raspberry vinegar and it worked just fine. It's a very good holiday side dish that you may blend to a smooth puree or leave a bit on the chunky side as you prefer.
Provided by Annacia
Categories Fruit
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
- Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
- When the beets are cool enough to handle, peel and coursely chop.
- Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Nutrition Facts : Calories 155.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 33.9, Sodium 148.8, Carbohydrate 10.7, Fiber 1.8, Sugar 7.4, Protein 0.8
BEET PUREE
This is both a vegetable side dish and a condiment, and goes with everything from pan fried fish to roast meats. The flavor of the puree is quite intense so you won't need to serve much more than a couple of tablespoons per person.
Provided by English_Rose
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a pan then add the onion and garlic and cook for 6-8 mins until golden.
- Lower the heat and stir in the beets, vinegar and tomato paste.
- Cook gently for 15-20 mins until everything is sticky and caramelized. This can now be served as it is if you like.
- Pour in the broth and the cream and stir together. Tip into a food processor and blitz until smooth.
- Serve straight away or reheat before serving.
More about "beet puree food"
BEET PURéE - SUBLIME RECIPES - A BUTTERY BEET SAUCE
From sublimerecipes.com
Cuisine FrenchCategory SauceServings 1Total Time 15 mins
- Peel and dice beets to fill 1 cup. Steam cook by adding 1 Tbsp. water to the bowl of beets in the Instant Pot (using the pot-in-pot method) for 10 minutes with pressure valve in venting mode or any method that you typically use for steaming. Add a cup of water in the base pot for steam to build
- Heat ¼ Tbsp. butter in a small flat bottom pan on medium heat and sauté 2 Tbsp. finely chopped onions and 2 roughly chopped small garlic pods. Cook just until the onions are translucent and the garlic starts to release a nice aroma. Do not brown them
- Transfer the sautéed onions and garlic to a small blender jar, add the 1 cup steam-cooked beets, 2 Tbsp. butter and blend everything to a smooth paste. The purée should look shiny and feel buttery soft with a ketchup-like consistency (not runny)
10 MINUTE SILKY SMOOTH BEET PUREE - THE GENETIC CHEF
From thegeneticchef.com
Servings 4Estimated Reading Time 3 minsCategory Dip, Sauce, Side
3 WAYS TO MAKE BEET PUREE - LIGHT ORANGE BEAN
From lightorangebean.com
5/5 (2)Category SauceCuisine Vegan/Glutenfree/No Sugar AddedTotal Time 1 hr 10 mins
- Oven Method: Cut the washed beet roots in quarters. Briefly rub them with some oil and wrap with aluminum foil. Bake in preheated oven at 375 ℉ for about 1 hour until the roots are easily pierced with a fork. Be careful when you open the foil as the hot steam may cause skin burns.
- Pressure cooker Method: Trim off the beet stem as much as you can (see picture in post). Cut the beet roots in half, if they are larger than 2-in diameter . Place all the roots in a pressure cooker. The pressure cooker shouldn’t be filled more than safety line (read your pressure cooker instruction carefully). Add 1 cup of water and cover the pressure cooker with lid. Cook under low steady steam for 15 minutes after the pressure is built up. Remove the pressure cooker from the heat and let the pressure release.
- Boiling/Steaming Method: Trim off the beet stem as much as you can (see picture in post). Cut the beet roots into quarters and transfer them into a large saucepan. Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork.
- Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can be stored in freezer up to 3 months.
BEETROOT PUREE - THE IRISH TIMES
From irishtimes.com
Servings 4Estimated Reading Time 50 secsAuthor Carmel Somers
- Take each beetroot and lightly oil and place in an ovenproof saucepan with a tight-fitting lid and bake in a medium oven until soft through. This can take anything from 20 minutes to an hour depending on the time of year and the age of the beets.
- Once the beets are soft through when pierced with a knife, remove from the oven and allow to cool.
- When cooled, peel and roughly chop and place in a food processor along with a little olive oil, a good pinch of salt and pepper and the zest and juice of the orange (or mint or horseradish).
- Blitz for a minute until it all looks smooth. Taste it and add more oil and or seasoning to get the balance right. This is where adding a squeeze of lemon will bring it all together by cutting the sweetness of the beets and orange.
BEET PUREE - FRESH FOOD BITES
From freshfoodbites.com
Estimated Reading Time 2 mins
10 BEST BEET PUREE RECIPES | YUMMLY
From yummly.com
ROASTED BEET PUREE RECIPE - JOYFUL BELLY SCHOOL OF AYURVEDA
From joyfulbelly.com
GOLDEN BEET PUREE WITH TARRAGON AND YOGURT {RHUBARBABY FOOD}
From rhubarbarians.com
5/5 (1)Estimated Reading Time 2 minsServings 1Total Time 25 mins
- Place the beets in a medium saucepan. Cover with water until beets are submerged by 1". Bring to a boil. Reduce heat and simmer 15 minutes, or until beets are very tender. Strain and let cool slightly, about 5 minutes.
ROASTED CARROTS WITH BEET PUREE, GOAT CHEESE ... - FOOD & WINE
From foodandwine.com
5/5 (1)Category VegetablesServings 6Total Time 45 mins
- Preheat oven to 450°F. Remove tops from carrots, reserving 1/4 cup. (Discard remaining tops or reserve for another use.) Cut any large carrots in half so they are all roughly the same size. Toss together carrots, olive oil, salt, and pepper in a large bowl. Spread in an even layer on a rimmed baking sheet. Roast in preheated oven until carrots are browned in spots and tender, about 20 minutes, stirring once halfway through cooking.
- While carrots roast, melt butter in a medium saucepan over medium. Cook, stirring often, until butter browns and smells nutty, about 5 minutes. Remove from heat, and let cool 1 minute. Carefully stir in hazelnuts, sherry vinegar, lemon juice, and salt and pepper to taste.
- Spread red beet puree in center of a large platter; arrange carrots on top. Spoon hazelnut sauce over carrots. Tuck dandelion greens and reserved carrot tops around carrots. Using a vegetable peeler, shave cheese over carrots.
HOW TO MAKE BEET PUREE - NAMELY MARLY
From namelymarly.com
5/5 (1)Total Time 10 minsCategory SauceCalories 2 per serving
- Rub and wash the beet. Chop into large chunks and add to a food processor. Pulse for a few seconds.
- Add a half cup of water and pulse. Remove the lid and push ingredients down from the side. Then pulse again until smooth.
BEET PUREE - EASY, VEGAN - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
5/5 (7)Calories 32 per servingCategory Side Dish
BANANA, CHERRY, AND BEET PUREE (COMBINATION ... - BABY FOODE
From babyfoode.com
5/5 (5)Servings 12Cuisine Baby FoodCategory Main Course
- In a medium saucepan, bring 2 inches of water to a boil. Place beets into a steamer basket and put over the boiling water, cover and steam for 7 minutes or until tender with a fork.
- If using frozen cherries (fresh cherries can be added during blending) add them on top of the beets, cover and steam for another 3 minutes. Let cool slightly. Reserver steamer water.
- Place the beets, cherries, bananas and lemon juice into a blender or food processor and puree for 1-2 minutes on high or until completely smooth. You may need to add in some additional reserved water to thin it out, if so start by adding in 1 tablespoon of water in at a time or until you reach your desired consistency. I did not add any additional water to my puree.
HOW TO MAKE BEET PUREE FOR BABIES | PARENTS
From parents.com
Estimated Reading Time 4 mins
- Select & Buy Beets. After your baby has tried a variety of green and yellow veggies, and she's at least 8-months-old, add beets to the mix. Look for small, blemish-free beets with greens that look fresh, not wilted.
- Wash and Prep the Beets. Rinse the beets in cold water, remove greens, and peel with a veggie peeler. Dice into small pieces. Cook the Beets.
- Cook the Beets. Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook beets until tender (about 10 to 15 minutes).
- Puree the Beets. Puree cooked beets in a food processor or blender until smooth. Add water as needed to reach desired consistency. Once baby is ready for finger foods, typically around 10 months, you can serve her beets that have been cooked until soft and are cut into tiny pieces.
- Serve Beet Puree. Beets are delicious alone or mixed with a variety of other veggies, fruits, and meats. Try mixing beet puree with: Serve Beet Puree With Applesauce.
- Refrigerate or Freeze Leftover Beet Puree. Cool beet puree and refrigerate leftovers in BPA-free containers for up to three days. Freeze leftovers for up to three months.
33 BRILLIANT RECIPES USING BEETS YOU'D NEVER HAVE THOUGHT OF
From ruralsprout.com
Estimated Reading Time 8 mins
- Mashed Beets. If you want a low carb substitute for your favorite mash potato recipe, steam beets whole and then mash them with a potato masher before blending in butter, olive oil, and salt and pepper to taste.
- Cured Fish. You can add a rosy hue to your cured salmon with two medium beets. Find the recipe here.
- Pickled Beets. If you’ve never tried pickled beets, you’re in for a treat. Pickling is one of the best ways to preserve beets for multi-year storage, and you can personalize the recipe to include hard-boiled eggs as well.
- Sandwich Topper. Cooked beets sliced thinly are excellent on sandwiches, especially when paired with a sharp flavor like goat cheese or horseradish.
- Beet Fries. Craving fries without the calories? Thinly slice beets and oven roast them to a crispy texture for a perfectly dippable snack.
- Salt Roasted Beets. If you have plenty of salt on hand and want to bring out all the nuanced flavors in your beets, consider salt roasting them. Just arrange the beets in a baking dish, completely cover them in kosher salt, and bake for an hour at 375 degrees before peeling and enjoying.
- Beet and Grapefruit Salad. Looking for a tangy side dish to get you through the heat of summer? Follow this recipe to enjoy roast beets paired with alfalfa sprouts and ruby red grapefruit.
- Beet and Goat Cheese Pizza. One perk of homemade pizza is experimenting with flavors not commonly found on takeout. Pair sliced beets with goat cheese and sourdough crust for a combination worth celebrating.
- Spicy Beet Ice Cream. Their natural sweetness makes beets a perfect pairing for homemade ice cream, and this recipe kicks things up a notch with the addition of cayenne pepper and cinnamon.
- Beet Ketchup. Forget tomatoes, beet ketchup is a condiment worth celebrating. This recipe creates a dipping sauce that’s a little more sour than traditional ketchup for a perfect accessory to sweet potato fries.
BEET APPLE BANANA CHIA PUREE +6M | BUONA PAPPA
From buonapappa.net
Reviews 2Estimated Reading Time 5 mins
- Place the beet in a small pot full with water and boil the beet for 30 minutes from when the water starts boiling.
10 HEALTHY BEETROOT RECIPES FOR KIDS - MOMJUNCTION
From momjunction.com
Estimated Reading Time 6 mins
- Beet And Feta Burger: 3 cups grated beets. 1 onion. 2 tablespoons of olive oil. 2 garlic cloves. 2 organic eggs. 1 ½ cups rolled oats. 7 ounces of feta cheese.
- Beetroot, Onion And Mushroom Tart: 100 grams of porridge oats. 175 grams of wholemeal flour. 100 grams of butter. 3 large onions, sliced. 100 grams of grated carrot.
- Beet Lemonade: ¾ cup fresh lemon juice. 2/3 cup granulated sugar. ¼ cup finely grated raw beet. 6 cups filtered water, divided. How To: In a blender, blend sugar, lemon juice, grated beet and 1 cup of water for a minute or until you get a bright pink mixture.
- Ginger Beet Sorbet: 1 cup water. 1-6.5 ounce package of sweet baby beets Baby. ½ cup granulated Sugar. ½ teaspoon of fresh ginger, peeled and diced.
- Beet Pancake: 1 cup of all-purpose flour. ¾ cup of whole-wheat flour. 1 tablespoon of brown sugar. 1 tablespoon of baking powder. ¾ cup of beet puree.
- Beet Hummus: 1 large beet. 1 can of chickpeas. ¼ cup of tahini paste. 2 lemons. 4 oz. crumbled goat cheese. 1 teaspoon of salt. ¼ cup olive oil. How To
- Moist Chocolate Beet Cake: 8 ounces of fresh beets. 7 ounces of fine dark chocolate. ¾ cup + 2 tablespoons of butter. 1 cup+ 2 tablespoons of all-purpose flour.
- Pasta In Beet Sauce: 3 medium-sized beets, cleaned and diced. 3 sprigs thyme. 3 tablespoons of extra-virgin olive oil, divided. 3 cloves of garlic.
- Beet And Chocolate Brownie: 2 large beets, peeled. 2/3 cup sugar. 3 large eggs. 2/3 cup brown sugar. ½ cup oil. 2 teaspoons of vanilla extract. 1 ¼ cup cocoa powder.
- Beet Chips: 3 medium beets, peeled and sliced thinly. 4 cups high smoke peanut oil. ½ teaspoon of ground coriander. ½ teaspoon of salt. ½ teaspoon of thyme.
14 YUMMY BEET RECIPES FOR YOUR BABY - MOMJUNCTION
From momjunction.com
Estimated Reading Time 7 mins
- Purple Potatoes. 2 medium sized beets. 1 medium sized carrot. 2 potatoes. water. How to: Wash and peel the carrot, beets, and potatoes. Cut them into slices.
- Roasted Beet Shapes. 5 beets (medium sized) 1 tbsp olive oil. How to: Clean the beets, peel, and slice them. Brush olive oil on the beet slices and put them on a baking sheet.
- Beetroot Rice Casserole. 2 cups beets slices (cooked) 3 cups brown rice (cooked) 1 small onion (optional) 1 cup shredded chicken (cooked) 1/2 cup chicken broth.
- Mashed Turnip & Beets. 1 large turnip (diced) 4 beets. spices (for taste/ optional) How to: Put the beet in a pan containing boiling water and cover.
- Beetroot Soup for Babies. 3 beets (peeled and diced) 1 potato (diced) 1 small onion (chopped/optional) 16 fl oz (2 cups) homemade vegetable broth/stock.
- Gourmet Beet Puree. 2 beets (cooked) 1/2 small onion (chopped/ optional) ground nutmeg (pinch) 2 tbsp homemade applesauce. How to: Add oil in a pan.
- Cheesy Beet Bites. 1 bread slice. 1/4 cup cooked beetroot slices. 1 tsp cheese. How to: Toast a bread piece. Cover with a layer of cooked beetroot slices.
- Baby’s Beetroot Mash. 2 beetroot (peeled and chopped) 1 apple (peeled and chopped) 1 potato (peeled and chopped) How to: Steam all three ingredients until tender (add apple at the end).
- Carrot Beetroot Puree. 1/2 cup carrot (chopped) 1/2 cup Beetroot (peeled and chopped) How to: Cook carrot and beetroot in water. Add salt for taste.
- Beetroot Carrot Soup. 1/2 cup carrot (chopped) 1/4 cup Beetroot (peeled and chopped) 1 cup water. How to: Add carrot, beetroot, and water into a pressure cooker.
BEET PUREE - WEELICIOUS
From weelicious.com
- 2. Take a piece of tin foil and fold it in half.3. Place beets on one side of the foil and cover the beets like a book. Pinch the edges to fully seal the package (this way they will steam in the oven).4. Bake for 45 minutes.5. Open foil, let cool beets to the touch.6. Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.7. Cut beets and puree in a food processor until smooth.8. Cool and serve.*Steam the greens and eat with your dinnerTo Freeze: Place in Baby Cubes and freeze for up to 3 months.
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