Easy 3 Ways To Make Beet Puree Recipe for Freezing
As someone who values simplicity and efficiency in cooking, I sought to devise a method that would not only preserve the vibrant flavors of the beets but also offer convenience for future use.
With this goal in mind, I embarked on a journey of culinary discovery, drawing inspiration from traditional cooking techniques and modern kitchen appliances. I wanted to create a recipe that would showcase the natural sweetness and earthy undertones of the beets while also being versatile enough to be used in various dishes.
Beating Beets to Shape
After some experimentation, I settled on three methods to Make Beet Puree: roasting in the oven, pressure cooking, and boiling/steaming. Each method offered its own unique benefits, from the caramelized depth of flavor achieved through roasting to the quick and efficient cooking process of pressure cooking.
Once the beets were cooked to perfection, I carefully transferred them to a food processor and blended them into a smooth, velvety puree. The result was a vibrant crimson concoction that captivated both the eyes and the palate.
I found that the simplicity of this recipe made it incredibly adaptable to different culinary creations. Whether served as a standalone side dish, used as a base for soups and sauces, or incorporated into various recipes, the beet puree added a burst of color and flavor to every dish it touched.
Chef’s Notes – Make Beet Puree
- Cut the beets into uniform-sized pieces to ensure even cooking, whether you’re roasting, pressure cooking, or boiling them.
- Coating the beets with oil before cooking helps enhance their flavor and prevents them from drying out during the cooking process.
- When using a pressure cooker, allow the pressure to release naturally before opening the lid to avoid any accidents and ensure the beets are fully cooked.
- Depending on your preference, you can adjust the texture of the puree by adding more or less water during blending. To Make Beet Puree thicker, use less water, and for a smoother consistency, add more water.
- Divide the puree into smaller portions before freezing to make it easier to thaw only what you need for future use. Label the containers with the date for reference.
- Beet puree can be used in various dishes, including soups, sauces, dips, smoothies, and baked goods — like our Mini Beet Cheesecake Bites. Get creative and incorporate it into your favorite recipes for added color, flavor, and nutrients.
Simple Beet Puree
Discover the easiest ways to make beet puree and preserve the vibrant flavors of your garden beets! This simple guide offers three methods to create a smooth, delicious beet puree that you can freeze and enjoy later. Perfect for adding a nutritious boost to your meals, this recipe is a must-try for beet lovers!
4
servings10
minutes1
hour120
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
4 pounds Fresh Beets
1.5 cups Water
2 teaspoons Vegetable Oil
- Alternative Ingredients:
Olive oil replaces canola oil
Coconut oil replaces canola oil
Carrots replaces beets for a different puree
Directions
- Oven Method – Preheat your oven to 375°F. Cut the cleaned beets into quarters and lightly coat them with vegetable oil. Wrap the beets in aluminum foil and bake for about 1 hour until tender when pierced with a fork. Carefully unwrap the foil to avoid steam burns.
- Pressure Cooker Method – Trim the beet stems and halve any large beets. Place them in the pressure cooker with 1 cup of water. Ensure not to exceed the safety line of your cooker. Cook under low steady steam for 15 minutes after pressure builds up. Allow the pressure to release naturally before opening.
- Boiling/Steaming Method – Trim the beet stems and quarter the beets. Place them in a large saucepan with 1.5 cups of water. Bring to a boil, then reduce to medium-low heat and simmer for 25 minutes until fork-tender.
- Pureeing – Transfer the cooked beets from any method into a food processor or blender and blend until smooth. Store the puree in the freezer for up to 3 months.
Equipment
- chef’s knife
- cutting board
- pressure cooker
- food processor
- baking sheet
- aluminum foil
- large saucepan
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 80mg
- Potassium: 442mg
- Fiber: 4g
- Sugar: 20g
- Vitamin A: 2IU
- Vitamin C: 11mg
- Calcium: 2mg
- Iron: 6mg
FAQs – Make Beet Puree
Can I use different types of beets for this recipe?
Yes, you can use any variety of beets available, such as red beets, golden beets, or candy cane beets. Each type may slightly vary in flavor and color intensity.
Do I need to peel the beets before cooking?
It’s recommended to peel the beets before cooking to Make Beet Puree smoother. However, if you prefer to leave the skins on, make sure to scrub them thoroughly to remove any dirt.
Can I use frozen beets instead of fresh ones?
Yes, you can use frozen beets if fresh ones are not available. Thaw them completely before using and adjust the cooking time as needed since frozen beets may cook faster.
How do I know when the beets are cooked and ready for pureeing?
The beets should be fork-tender, meaning you can easily pierce them with a fork. Depending on the method used, this may take about 1 hour in the oven, 15 minutes in a pressure cooker, or 25 minutes on the stovetop.
How long can I store beet puree in the freezer?
Beet puree can be stored in the freezer for up to 3 months. Make sure to use airtight containers or freezer bags to prevent freezer burn and maintain freshness.
