Broad Valley Orchard

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The Best Beets I ever Ate – contributed by Gene Bazan

{ I visited our friends Gene and Tania in State College, and they served this dish. While I have always eaten beets, I did it out of a sense of duty, and really did not enjoy them. Their recipe sure changed my mind about beets}
Here’s the Pureed Beets w Wine recipe:

1 1/2 lbs beet
1/4 cup dry red wine
2 T lemon juice
1/4 t salt
freshly ground black pepper
1 t butter

Roast unpeeled beets in a shallow dish at 400 degrees until soft, 1-1 1/2 hours depending on size. Peel, puree in food processor with wine. Stir in salt, pepper. Serve. Can garnish with sprigs of dill, parsley.

The recipe calls for adding 1 1/2 t cornstarch, which you have dissolved in some of the wine, and returning the puree to the stove to heat until the cornstarch thickens. The result is supposed to give the puree a sheen. I suppose this would work if you puree the beets until super smooth, which I did not do because I found the puree already pretty thick. I did not add the cornstarch, and you tasted the result. {I agree}

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