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.
Quick Look: Roasted Beet Puree
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: 40 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: Beets, onion, garlic, rosemary, basil, lemon juice, olive oil.
- ♨️ Cooking method: Roast → blend → adjust the consistency → serve or store.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Use as a base for soups and pasta sauces, spread on toast, serve alongside Sumac roasted chicken, or top with feta and enjoy as a dip with crackers or veggie sticks.
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What's So Great About the Recipe?
- The flavors are super subtle and delicious. You can team it up with some crunchy tofu chips or spicy ranch crackers.
- Making it is super easy and straightforward, and the puree is incredibly versatile 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. Use Air Fryer roasted garlic for a smoky depth.
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 basil if you want to, or even use a mixed herb seasoning to make things easier.
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. I like using my homemade vegetable bouillon cube whenever I have it at hand.
- Experiment with seasonings like Italian seasoning, Cajun or Creole 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, jalapeno 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.
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. You can also use an infused oil like lemon infused oil or habanero infused oil for additional flavor.
- 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 like using it as a pasta sauce with my homemade cheese tortellini and topping it off with some garlic parsley salt or a sprinkle of Pangrattato.
I also love topping it with crumbled feta cheese and serving it as an appetizer with some veggie sticks and crackers!
Troubleshooting & 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.
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.
More Essentials to Make Ahead of Time
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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.
