Beetroot Puree

    1 hour 5 minutes

    Roasting beetroot intensifies the flavour, but can take a long time. Here they're peeled, cut into small wedges, drizzled with oil and seasoned with orange, garlic, ginger and ground coriander before being wrapped in foil. They pick up flavour from the seasonings and bake in only 30 minutes.

    13 people made this

    Serves: 6 

    • 900g fresh beetroot (without greens), peeled and cut into 1cm-thick wedges
    • 2 cloves garlic, thinly sliced
    • 1 (2.5cm) piece fresh ginger, peeled and thinly sliced
    • 1 1/2 teaspoons ground coriander
    • 1 teaspoon salt
    • 1 tablespoon olive oil
    • 3/4 teaspoon finely grated orange zest
    • 3 tablespoons orange juice
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons butter, cut into bits

    Preparation:25min  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:1hour5min 

    1. Preheat oven to 220 degrees C.
    2. Place a large sheet of foil on a rimmed baking tray. Scatter beetroot wedges on the lined tray along with garlic and ginger. Sprinkle with ground coriander and salt; drizzle with oil. Cover with another sheet of foil and seal edges to form a packet.
    3. Bake until beetroot wedges are tender enough to be pierced with a knife, about 30 minutes. Remove from oven and let beetroot steam in foil packet for 10 minutes. Unwrap packet and transfer beetroot wedges, 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.

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