Irresistible Citrusy Beet Puree

I think this is one of my favorite creations. I want to cover everything in it and I don’t even like beets very much. I created it because Davide LOVES beets and I’m not crazy about the texture/flavor so I wanted to find a way for us both to be happy. He’s usually happy with literally anything, but I didn’t want him to feel beet-deprived. So far, I’ve been loving it on my Winter Squash Spring Rolls, and salads!

What You’ll Need:

  • 1 beet

  • handfull of mint

  • juice of 1/2 lemon + a little zest

  • pinch of salt

  • sumac if you can find it!

  • beet water (from cooking)

  • Unfiltered Tuscan Olive Oil


Remove the beet greens and save them to make soup, sautéed greens, or anything you’d like — just don’t throw them away. I usually don’t peel root veggies because I find it wasteful. Give the beet a good wash, and boil it in a small pot of water. Leave it covered to cook for about 20 minutes or very until tender. Let it cool to room temp (you can toss it in the fridge to speed up the process). The beet water can also be used to make some beet pasta, gnocchi, or even bread! It’s as simple as using beet water in place regular water. Loosely chop the beet, and put in in a food processor with the rest of the ingredients. Et voila! Buon appetito.

Try it in my Winter Squash Spring Rolls, or on a salad!