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Beet And Carrot Swirl

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  Carrot puree  
  Carrots 2 Pound (About 14 Medium)
  Orange marmalade 1⁄4 Cup (4 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon (Or To Taste)
  Beet puree  
  Large beets 1 1⁄2 Pound (6 Pieces)
  Salt 1⁄2 Teaspoon (Scant Teaspoon Or To Taste)
  Amaretto liqueur 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Lemon juice 4 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Style horseradish 1 Teaspoon (Red Or White, Creamy Style)

To Make Carrot Puree: Scrub carrots (it's not necessary to peel them), cut off stems, and cut into 2-inch pieces.
Place in a 9- or 10-inch microwave safe deep-dish pie plate or casserole.
Add 1/2 cup water and microwave, covered with vented plastic wrap, on high (100%) for 18 to 25 minutes, or until soft.
Or cook carrots on top of stove in water to cover.
Drain and reserve several tablespoons liquid.
Remove carrots to a food processor with the metal blade.
Add orange marmalade, nutmeg, and salt and puree until smooth.
Slowly add as much cooking liquid as needed to make a thick puree.
To Make Beet Puree: Scrub beets, remove stems, and cut unpeeled beets into 2-inch chunks.
Add to same deep-dish pie plate or casserole with 3/4 cup water.
Cover with vented plastic wrap and microwave on high (100%) for 15 to 20 minutes, or until very tender when pierced with a fork.
Or cook on top of stove in water to cover.
Drain and reserve liquid for puree.
Place beets in food processor with metal blade and process until smooth.
Add salt, amaretto, cinnamon, lemon juice, and enough cooking liquid to make a thick puree.
To Make Horseradish Sauce: Stir sour cream and horseradish together in small bowl.
(Sauce may be refrigerated up to 2 days.) To Assemble: Alternate heaping tablespoons of carrot and beet purees in a 9- or 10-inch quiche dish or pie plate.
You will have more carrots than beets.
(Vegetables may be refrigerated overnight or frozen.
Defrost in refrigerator overnight or at room temperature for several hours.
To reheat, microwave, covered, on high (100%) for 5 minutes or bake, covered, with foil at 375°F. for 20 minutes or until heated through.)

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Beet And Carrot Swirl Recipe