Spiced Beet Puree With Walnut Oil
Published December 4, 1993
- Total Time
- 2 hours 10 minutes
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Ingredients
6 medium-sized beets (about 2 pounds), with 1-inch of stem attached
2 large cloves garlic, unpeeled
2 bay leaves
4 cloves
4 allspice berries
1 teaspoon walnut oil
2 teaspoons salt
Nutritional analysis per serving (4 servings)
23 grams carbs; 113 calories; 1 gram polyunsaturated fat; 2 grams fat; 7 grams fiber; 598 milligrams sodium; 4 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. On a large double sheet of aluminum foil, place the beets with the garlic, bay leaves, cloves and allspice. Wrap up into a package and roast until beets are tender, about 2 hours.
- Step 2
Open the package, cut the stems off the beets and peel. Place the beets in a food processor and process until smooth. Stir in the walnut oil and the salt. Divide among 4 plates and serve immediately.
Private Notes