Low Iodine Classic Beet Purée

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

4.5

(28)

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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