Roast Beet Puree - Master Chefs

Recipe Ingredients

4 tablespoons	60ml	Beets - with greens, stems (medium)
		Trimmed - (save greens)
1/2 teaspoon	2.5ml	Oregano - dried
1/2 teaspoon	2.5ml	Thyme - dried
1/4 teaspoon	1.3ml	Fennel seed
1/4 teaspoon	1.3ml	Coriander - ground
1/4 teaspoon	1.3ml	Rosemary - dried
4		Bay leaves
10		Peppercorns
2 tablespoons	30ml	Oil - olive, extra-virgin
2 tablespoons	30ml	Butter - unsalted, cut
		Into pieces
		Salt

Recipe Instructions

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately.

Source:
New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax

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