Roasted Beet Puree
This homemade roasted beet puree is bright, flavorful and perfect as a base for your soups, stews and pastas, or even as a side, paired with your roasted meats.
It's incredibly easy to make, super versatile, vegan and gluten-free too, just like my beet Sauerkraut, which is my second best way to use up fresh beet!
I have to admit, I'm not a fan of beets. At all, if I'm being honest. That said, I always love experimenting with new recipes and cooking techniques to transform some of my less liked ingredients into something delicious and family-friendly.
And now, I'm proud to say, everyone in my family loves my cherry tomato confit, Russian pickled mushrooms and even my curry pickled cauliflower. And naturally, after how amazing they all turned out, I had to try a creative way to use beets too.
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What's So Great About the Recipe?
I'm a big fan of how versatile this beet puree is! The flavors are super subtle and delicious, which makes it great to pair with almost any of your favorite foods.
And of course, making it is pretty easy and straightforward too.
Recipe Ingredients
Beet: Use fresh, ripe beets, ideally ones that are unblemished and don't have any soft spots on their surface.
Aromatics: I used a mix of fresh garlic and white onion here, for their flavor and umami deliciousness. Feel free to use onion and garlic powder if you don't have them fresh.
Lemon: Just a bit, to brighten up the beet puree and bring a bit of fresh, citrusy deliciousness to it.
Herbs: I picked up some fresh rosemary and purple basil from my herb garden. You can also use thyme, oregano, parsley or green basil if you want to.
Oil: Just a bit, to coat the veggies before roasting them.
Seasonings: I kept it simple and just used some salt and black pepper to season the beet puree.
See recipe card for quantities.
Substitutions & Variations
- To lend the beet puree an extra bit of flavor, add some veggie or chicken stock into the mix while you're blitzing the roasted beets.
- Experiment with seasonings like Italian seasoning, Cajun seasoning or even just add a bit of poultry seasoning to elevate the flavor of the beet puree.
- You can also add a sprinkle of red chili flakes or cayenne pepper into the mix while pureeing the veggies to lend it that kick of heat.
How to Make Roasted Beet Puree
Start by preheating your oven to 375 degrees and lining your baking sheet with parchment paper.
Peel and chop up your beets and onions and spread them out on the lined baking sheet with the garlic and rosemary. Drizzle a bit of olive oil over them and sprinkle some crushed black pepper.
Toss well and follow it up with a sprinkle of salt. Mix well again.
Pop this in the oven and bake for 35-60 minutes, or until the veggies are golden brown and caramelized.
Allow these to cool down, transfer to a blender jar along with the basil and lemon juice and blend until you get a smooth paste.
💭Top Tip
Depending on your personal preference, you can keep the beet puree chunky or smooth. Use a high speed blender or food processor to do it right.
How to Store the Leftover Beet Puree
Store your leftover beet puree in a clean, airtight container in the refrigerator for a week. You can also freeze it if you want it to last longer.
Use a freezer-safe bag or container to store it, and it should stay good in the freezer for up to 3 months.
Tips & Tricks to Nail the Recipe
- Chop up the beets into equal sized chunks to ensure even cooking. This is important, regardless of whether you're roasting, pressure cooking or boiling the beets.
- Make sure you toss them in olive oil before you roast them. This gets them nice and crispy and offers a beautiful caramelization too.
- To adjust the texture and consistency of the puree, start with less water while blitzing it, and add more if needed.
How to Use Homemade Beet Puree
There are lots of ways to use your homemade roasted beet puree. You can use it as a base for your soups and pasta dishes, or top it off with some chopped fresh herbs and serve it as a side dish with some roasted chicken, beef or turkey.
I love topping it with crumbled feta cheese and serving it as an appetizer with some veggie sticks and crackers!
Recipe FAQs
You can! Simply cook the beets until they're super soft and follow the rest of the recipe as-is.
You absolutely can! I just roasted them because I love that smoky, caramelized flavor, but if you don't want to turn on the oven, you can just use boiled beets too.
In addition to everything that I used, you can also add some carrots or celery into the mix to add to the flavor of the puree.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this roasted beet puree or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Roasted Beet Puree
Ingredients
- 2 beets
- 1 onion
- 2-3 garlic
- 1 tablespoon olive oil
- 2-3 rosemary
- 3-4 basil
- 1 lemon juiced
- ⅛ teaspoon black pepper
- Salt to taste
Instructions
- Peel and chop up your beets and onions and spread them out on the lined baking sheet with the garlic and rosemary. Drizzle a bit of olive oil over them and sprinkle some crushed black pepper.
- Toss well and follow it up with a sprinkle of salt. Mix well again.
- Pop this in the oven and bake for 35-60 minutes, or until the veggies are golden brown and caramelized.
- Allow these to cool down, transfer to a blender jar and blend until you get a smooth paste.
Notes
- Chop up the beets into equal sized chunks to ensure even cooking. This is important, regardless of whether you're roasting, pressure cooking or boiling the beets.
- Make sure you toss them in olive oil before you roast them. This gets them nice and crispy and offers a beautiful caramelization too.
- To adjust the texture and consistency of the puree, start with less water while blitzing it, and add more if needed.
