Roasted Beet and Balsamic Puree
(makes 12 servings)
| 3 | pounds (1.4 kg) small beets, cleaned, roots and stems trimmed |
| 1 | small white onion, 2 ounces (60 g), peeled and cut into quarters |
| 2 | tablespoons (30 ml) balsamic vinegar |
| 1 | tablespoon (12.5 g) unsalted butter, cut into 4 pieces |
| salt and freshly ground pepper |
- Preheat oven to 400°F (200°C), Gas Mark 6. Wrap each beet in aluminum foil and place in a shallow roasting pan.
- Roast until tender when pricked with a knife, about 30 to 40 minutes. Allow to cool before slipping off the skins. (The beets may be roasted up to 2 days ahead and store, still wrapped, in the refrigerator.) When ready to continue,, unwrap and slip off the skins.
- Transfer the beets to a food processor. Add the onion and balsamic vinegar. Process to a smooth puree. Place beet puree in a heavy-bottom saucepan and add butter pieces. Gently reheat over very low heat. Taste and add salt (if using) and pepper to taste. Serve hot, garnished with the grated orange zest.
| Per serving: | 51 calories (16% calories from fat), 2 g protein, 1 g total fat (0.6 g saturated fat), 11 g carbohydrate, 2 g dietary fiber, 3 g cholesterol, 81 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (2 vegetable) |
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