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Beet Purée

Beet Purée



  • red beets into large chunks between 1 to 2 inches

  • two smached galric cloves

  • thyme sprig

  • water

  • salt

  • cream


  1. Put everything except the cream in a saucepan, bring to a boil, then simmer for 45 minutes or until beets are tender

  2. Take beets out and discard everything else.

  3. Put beets in a blender with enough cream to make the purée.

  4. Blend on high for two minutes.

  5. Put in a squeeze bottle.

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