I had beetroot purée served to me at a restaurant under something, a piece of fish, some vegetables, I don’t remember, and I stored the idea until now. I love beetroot. I love the colour, the flavour, the fact that it lends itself to so many different ways of preparation. Also, guess what? It is really, really good for the temple. A while ago, when we were allowed by the health police to talk about “super foods” (apparently we aren’t anymore), beetroot was among the ranks of the super stars. A veritable health food titan! Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. I’m happy in the knowledge that it is just generic neurontin plain good for us.
A few years ago my daughter Stephanie taught me this very cool way to peel plain boiled beetroot. You simply place it between a pot holder as I have in the photo below or just plain old paper towel. The skin simply slides off given a small amount of pushing. Much quicker and less messy than peeling with a knife.
Makes 1 bowl of Beetroot Purée
3 or 4 smallish beetroot
1 clove garlic pressed
1 tbsp white balsamic vinegar (or lime juice or other vinegar)
water to loosen
salt and pepper
Need I say that all I did was blitz the ingredients together? Didn’t think so, but isn’t my food processor bowl pretty above?? Oh…you do need to boil them first in plenty of salted water, being sure to use a largish saucepan as when it splutters it sure makes a beautiful red mess.
As I said at the beginning of this blurb, this purée recipe is divine under grilled fish, roasted vegetables and Mark and I had ours with black bean burgers this week. Yum, yum yum!