Roast Beet Puree
|Beets||4 Medium, stems trimmed (With Greens)|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Fennel seed||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Extra virgin olive oil||2 Tablespoon|
|Unsalted butter||2 Tablespoon, cut into pieces|
1.Preheat th eoven at 450 degrees.
2.Take a roasting pan and put the beets in it and add oregano, thyme, fennel, seeds, coriander, rosemary, bay leaves and pepper corns in it.
3.Add olive oil and mix so that it sticks well on all ingredients.
4.Bake the dish for an hour without covering.
5.Once done, allow to cool.
6.Remove the skin of beets.
7.Take the container of the processor and blend the beets in it until a thick and rough paste is formed.
8.In a small saucepan, put the beats and cook by stirring.
9.Put butter to make them shiny and add salt and pepper as per the taste.
Serving size: Complete recipe
Calories 1050 Calories from Fat 519
% Daily Value*
Total Fat 58 g88.5%
Saturated Fat 18.2 g91%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 1331.6 mg55.5%
Total Carbohydrates 124 g41.2%
Dietary Fiber 38.2 g152.8%
Sugars 81.3 g
Protein 21 g41.6%
Vitamin A 34% Vitamin C 107.4%
Calcium 35.9% Iron 90.7%
*Based on a 2000 Calorie diet