Creamy Beet Puree

You know what’s always caught my eye at the farmer’s market? Those deep red beets sitting there like little jewels. I used to walk right past them, unsure what to do besides the usual roasting or salad-topping. But then I discovered beet puree, and it’s become a regular in my kitchen rotation. The smooth, creamy texture makes it perfect for spreading, dipping, or adding a nice touch to any plate.

I started making this puree when I was looking for new ways to get more vegetables into our family meals. Now, it’s one of those recipes I keep coming back to, especially when I want something that’s both simple and good for us. The best part? You can make it ahead and keep it in the fridge, ready to go whenever you need it. Just a few ingredients, minimal prep, and you’ve got something that makes any meal feel a bit more special.

What Kind of Beets Should I Use?

While this recipe calls for precooked beets, you’ve got several options when shopping. Most grocery stores sell vacuum-packed cooked beets in the produce section, which are perfect for this recipe and save tons of time. If you prefer to cook your own, look for fresh beets that are firm, smooth, and deep burgundy in color – avoid any with soft spots or wrinkled skin. Red beets are the most common choice and will give your puree that beautiful rich color, but golden beets or striped chioggia beets can work too, though they’ll create different colored results. Just keep in mind that if you’re cooking them yourself, you’ll need to factor in about 45 minutes of extra cooking time.

Options for Substitutions

This beet puree recipe is pretty flexible and can handle some ingredient swaps if needed:

• Precooked beets: If you can’t find precooked beets, you can use raw beets – just wrap them in foil and roast at 400°F for about 45-60 minutes until tender. Let them cool before peeling.
• Za’atar: No za’atar? Mix equal parts dried thyme and sesame seeds, with a pinch of dried oregano and sumac. If you don’t have sumac, add a bit more lemon juice for that tangy taste.
• Extra virgin olive oil: While olive oil works best here, you could use avocado oil as a substitute. The flavor will be slightly different but still good.
• Fresh lemon juice: In a pinch, you can use apple cider vinegar or white wine vinegar – start with 1 tablespoon and adjust to taste.
• Fresh garlic: If you’re out of fresh garlic, you can use ¼ teaspoon of garlic powder, but fresh really does work better in this recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet puree is achieving the right consistency – adding all the liquid ingredients at once can make your puree too runny, so it’s better to start with half the amount of olive oil and lemon juice, then adjust gradually. A common mistake is not patting the precooked beets dry before processing, which can lead to a watery puree – take a moment to remove excess moisture with paper towels. For the smoothest results, make sure to process the beets longer than you might think necessary (at least 2-3 minutes), stopping to scrape down the sides of the food processor several times. If your puree turns out too thick, add water just one teaspoon at a time while blending until you reach the desired consistency – you can always add more, but you can’t take it away.

What to Serve With Beet Puree?

This smooth and earthy beet puree makes a great spread or dip for all sorts of dishes! Try serving it with warm pita bread, fresh vegetables like carrots and cucumber, or spread it on toasted sourdough for a quick appetizer. It’s also really nice as part of a bigger Mediterranean spread alongside hummus, babaganoush, and fresh olives. For a complete meal, you could serve it as a side dish with grilled chicken or fish, or use it as a colorful base for roasted vegetables – the za’atar and cumin flavors in the puree go especially well with roasted cauliflower or chickpeas.

Storage Instructions

Keep Fresh: This tasty beet puree stays good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get better after a day or two as they have time to mingle together. Just give it a quick stir before serving, as some natural separation might occur.

Freeze: If you want to make a bigger batch, this puree freezes really well for up to 3 months. Pour it into freezer-safe containers or ice cube trays (perfect for smaller portions). The ice cube method is super handy when you just need a little bit for a recipe!

Prep Ahead: This is a great make-ahead dish for parties or busy weeks. You can whip it up a couple of days before you need it, and the garlic and za’atar flavors will develop even more. Just remember to take it out of the fridge about 30 minutes before serving to let it come to room temperature – it tastes best this way!

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 5-7 g
• Fat: 25-30 g
• Carbohydrates: 30-35 g

Ingredients

• 1 small pack precooked beets (around 6 beets)
• 1 small peeled garlic clove
• 2 tablespoons high-quality extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon za’atar spice mix
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cumin
• 1-2 teaspoons water (to adjust thickness if required)

Step 1: Prepare the Ingredients for Blending

With all your ingredients ready, it’s time to start crafting this flavorful dish.

Place the beets, garlic, olive oil, lemon juice, za’atar, salt, and cumin into a blender.

Ensure that everything is prepared and measured out for a smooth and hassle-free blending process.

Step 2: Blend to a Smooth Puree

Blend the ingredients together until they become smooth and creamy.

If you find that the puree is too thick for your liking, gradually thin it by adding water, one teaspoon at a time, until the desired consistency is achieved.

This will help you attain the perfect texture.

Step 3: Serve or Store the Puree

Once your puree has reached the ideal consistency, it’s ready to serve.

Use it as a flavorful bed for roasted vegetables, or spoon it over a grain bowl for a delicious meal.

If you’re not using it immediately, store the puree in a sealed container in the refrigerator.

It can be kept for a few days, allowing the flavors to meld even further.