Recipe by Marc Boyer
"This puree has a sensational color as well as taste. Garnish with sprigs of fresh dill and a few pink peppercorns. "
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heavy whipping cream
salt and pepper to taste
really great. i boiled the beets in their skins to retain max flavor. after boiling, the skins slide right off.
Adult baby food; I liked the flavor, loved the color, but my fiance would not touch it........don't try this with a traditional beet lover!!
Remember, when working with beets, they stain big time -- I use latex gloves when handling them and never cut them on a wooden cutting board -- use a plastic one or paper plates
zingy, and easy.. if you like beets, great side dish, the crowds loved it, great way to get some colour on the plate..
Very good flavor, but strong- and like others said, it is kind of a baby food texture. Because of that, I think it's almost more of a condiment than a side (maybe that's what it's supposed to be). I could see this having a place on a gourmet plate of food, you know, when they stack a filet mignon & mashed potatoes and maybe asparagus and some sauce or garnish to look real pretty.....I think this would fit right into a meal like that.
GREAT A BIG HIT..SO EASY..GREAT WAY TO GET COLOUR INTO A MEAL..
Very nice flavor.
You have to like both beets and horseradish to enjoy this dish. Hubby loves horseradish but is not a beets fan. I like beets just fine, but don't love horseradish. I can't even eat it because the horseradish is too strong for me. Hubby will only eat it in small amounts because the beet taste is too strong for him.
* Percent Daily Values are based on a 2,000 calorie diet.
Puree of Fresh Beets with Horseradish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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