Beetroot purée

Beetroot purée

By
From
A Year In My Kitchen
Serves
6

This striking, vivid purée is a staple item on our mezze plate. Its zingy, spiciness allows it to stand proudly on its own, too, so it’s worth making extra. I love it simply spread on toast, and with griddled scallops. If you buy ready-cooked beetroot, make sure it is plainly cooked, not boiled in vinegar!

Ingredients

Quantity Ingredient
1.5kg cooked beetroot, peeled
2 garlic cloves, peeled
1 large red chilli
bunch coriander, washed
1/2 bunch mint, leaves only
1 tablespoon grated fresh horseradish
1 tablespoon see method for ingredients
3 tablespoons good quality balsamic vinegar, or to taste
2 tablespoons olive oil
125ml thick greek-style yoghurt
sea salt

Method

  1. Place the cooked beetroot in a blender with the garlic and chilli. Chop the coriander roots and stems and add to the blender with the coriander and mint leaves, grated horseradish, spice mix, balsamic vinegar and olive oil. Blend really well to a smooth purée.
  2. Add the yoghurt and pulse quickly, just once or twice. Taste for seasoning – the purée will definitely need salt to bring all the flavours together. You may also need a few more drops of balsamic vinegar – it needs a sharp edge.
Tags:
seasonal
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