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Roast Beef Puree

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

60 min

Ready

80 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 medium beets
with greens, stems, trimmed
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½ teaspoon oregano
dried
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½ teaspoon thyme
dried
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¼ teaspoon fennel seeds
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¼ teaspoon coriander
ground
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¼ teaspoon rosemary leaves
dried
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4 each bay leaves
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10 each peppercorns
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2 tablespoons olive oil, extra-virgin
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2 tablespoons butter
unsalted, cut into pieces
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1 x salt
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Ingredients

Amount Measure Ingredient Features
4 medium beets
with greens, stems, trimmed
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2.5 ml oregano
dried
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2.5 ml thyme
dried
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1.3 ml fennel seeds
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1.3 ml coriander
ground
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1.3 ml rosemary leaves
dried
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4 each bay leaves
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1E+1 each peppercorns
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3E+1 ml olive oil, extra-virgin
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3E+1 ml butter
unsalted, cut into pieces
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1 x salt
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Directions

Preheat the oven to 450 degree F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.

Bake, uncovered, until tender when pierced with a fork (about 1 hour.)

When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor.

Process the beets until coarsely chopped.

Transfer them again to a small saucepan and stir over medium heat until heated through.

Add the butter and stir until glossy.

Season to taste with salt, and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 107103% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 41mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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