Beetroot Puree

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Spring is on its way (hopefully), and this beetroot puree from chef Josue Louis is a pleasant, pink-ish, purple-y reminder of the abundance of fresh vegetables to come. The easy-to-make, earthy spread is lovely atop toasted bread slices and topped with arugula, cheese (burrata, feta, or goat are your best bets) and a drizzle of balsamic vinegar for a hearty appetizer, or as an accompaniment to pan-seared scallops if you’re yearning for an entrée.


  • 1 large red beet
  • 3 tablespoon olive oil
  • 2 sprigs thyme
  • 40 grams (1.4 ounces) water
  • 28 grams (1 ounce) sherry vinegar
  • 1/4 teaspoon salt
  • 1 pinch black pepper


  1. Preheat oven to 350°F.
  2. Place beet (unpeeled) on sheet of foil, add oil and thyme.
  3. Wrap completely in foil and bake for 45 minutes to 1 hour, or until fork tender.
  4. Remove from oven and allow to cool.
  5. Peel skin away and dice beets.
  6. In blender, combine water, vinegar and beets and puree until smooth.
  7. Season with salt and pepper.

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