Return to Content

Beet Purée

Beet Purée
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

If you have oversize beets, which tend to be woody, use them to make this delightful ruby red Beet Purée.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 or 5 large beets, unpeeled
  • 3 tablespoons butter
  • 2 tablespoons light brown sugar
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg


1. Drop the beets into a large pot of boiling, salted water and cook, uncovered, until tender when pierced. Drain in a colander set under cold running water. When cool enough to handle, peel the beets and cut them into small chunks. Place the chunks in a blender or processor and whirl until smooth.
2. Melt the butter in a wide saucepan. Stir in the brown sugar and heat until the sugar is dissolved. Add the beet purée and stir over medium heat until warmed through. Season with salt and pepper and blend in the nutmeg. Mound in a serving dish and top with a generous dollop of butter.

Updated Wednesday, October 27th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111