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Beetroot purée with thyme Zoomer icon

Beetroot purée with thyme

Beetroot purée with thyme

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Beetroot purée with thyme

 

"I find that beetroot is a natural partner to beef and a loyal friend to many other early-autumn flavours. It makes an earthily sweet purée, with the deep purple colour of episcopal robes and a texture somewhere between a sauce and a mash." Lucas Hollweg

Preparation time:
10 minutes
Cooking time:
110 minutes
Total time:
2 hours 60 minutes 60 minutes

Ingredients

750g beetroot
1 garlic clove, crushed
2 tsp red wine vinegar
1 tbsp thyme leaves, plus extra to garnish
50g unsalted butter
2 tbsp soured cream

Method

1. Preheat the oven to 180 C, gas mark 4. Wash the beetroot and trim the stalks to 1cm, but leave the skins and roots on. Wrap each wet beetroot individually in foil and place in a roasting tin. Cook for 1 hour 30 minutes until the beetroots are easily pierced to the centre with the tip of a knife.

2. Using a knife, slip off and discard the skins. Chop the flesh and place in a blender with the garlic, vinegar, thyme and butter. Season and whizz to a smooth purée. You can prepare in advance up to this stage and keep in the fridge.

3. Gently warm the purée through in a saucepan, stirring regularly. Tip into a bowl and swirl the soured cream into the top with a brief, cavalier flourish. Scatter with the extra thyme leaves and serve.

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Nutritional Info

Typical values per serving:
Energy 177kcals
Carbohydrate 14.7g
Sugars 12.8g
Fat 11.9g
Saturated Fat 7.4g
Salt 0.3g

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This recipe was first published on Waitrose.com in September 2011