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