Eggless Classic Beet Purée
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Learn more →Ingredients
4 servings
- 2 lbs medium red beets (about 4–5 beets), scrubbed and trimmed
- 1 tbsp olive oil
- 3 tbsp unsalted butter, cut into pieces
- 3 tbsp crème fraîche
- 1 tsp red wine vinegar
- ½ tsp kosher salt, plus more to taste
- ¼ tsp white pepper
For serving
- 1–2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Place the beets in a baking dish, drizzle with the olive oil, and toss to coat. Add 2 tablespoons of water to the dish, cover tightly with aluminum foil, and roast until a paring knife slides into the center of the largest beet with no resistance, 50–60 minutes.
- 2
Remove the beets from the oven and let them rest, still covered, for 10 minutes. Uncover and, once cool enough to handle, rub the skins off with a paper towel or the back of a spoon — they should slip off easily. Roughly chop the peeled beets.
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