Lactose Free Classic Beet Purée

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

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Ingredients

4 servings

2 lbs medium red beets (about 4–5 beets), scrubbed and trimmed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp unsalted butter, cut into pieces
3 tbsp crème fraîche
Ingredient note
A serving of up to about 2 1/2 tablespoons of creme fraiche is low in lactose. This recipe contains only about 2 1/4 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid creme fraiche, please tap it and change its rating to Red.
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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