How to Make Beet Puree

Learn how to make this Beet Puree recipe and use it to add color and flavor to your favorite veggie burgers and lentil loaf recipes! You can also use pureed beets as a food coloring for things like cookies!

A jar holds pureed beets with beet greens behind it, with bright pink stems.

Why in the world would you ever want to make beet puree?

It’s a great question. I’m so glad you asked.

Look, sometimes when I’m making veggie burgers or lentil loafs, I don’t want it to be so…brown. I want it to have a little more color. Adding some Beet Puree is a perfect way to do that!

A hand holds 3 fresh beets.
Use fresh beets to make this beet coulis, aka puree.

When to use Beet Puree

It’s super easy to make this pureed beetroot recipe, but your next question might be…WHY?

Don’t worry, I get you. I’m not going to ask you to do anything unnecessarily. Here are reasons I love to have this beetroot puree recipe on hand:

A lot of veggie burgers and lentil loaf recipes can end up looking too brown. It’s not very appetizing. And maybe you’re not trying to make your meat substitutes look like “meat”, but if you’re preparing a recipe for someone who is new to vegan foods, it can be comforting for them, to see a little color in the lentil loaf.

We can take comfort in the familiar. Nothing wrong with that!

Are Beets Healthy?

Truth be told, I used to hate beets. It’s another one of those foods that grew on me as I grew up. Now I love them. And it’s a good thing because beets are healthy!

Beets provide some unique phytonutrients, like betelains. Never heard of betelain? Me too, until I started researching beets. Betelain is an antioxidant and anti-inflammatory. And we know how important it is to reduce inflammation. And beets have this effect in high doses.

Beets are in the same family with chard and quinoa. Who knew! You’ll also find folate, magnese, potassium, iron and so much more in beets. That’s the thing about plants, they come packed with valuable phytonutrients.

It’s as if the only multivitamin you ever need is a vegetable. Seriously!

Also, beets are a fairly low-calorie way to add extra flavor. One beet contains only 35 calories!

Looking down on a food processor full of bright pink ingredients.

How to Make Beet Puree

Making a beet puree, basically a mashed beetroot recipe, is easy. The hardest part is scrubbing the beet.

No wait. That’s not exactly true. 🤔

The hardest part of this beet sauce recipe is cutting the beet into chunks, and not because a beet is particularly hard to chop. No, the real trouble comes because a beet is messy to chop.

Just be sure to use a cutting board you can wash. If you get beet juice on your hands, don’t worry, it will wash off…eventually. 😊

Once you’ve washed and chopped your beet, simply put it in a food processor, add some water and pulse until you get a desired consistency.

I freeze my beet puree and then add it to my veggie burgers or in my lentil loaf recipes to create a more desirable color.

This is a raw beet puree, but you can make roasted beet puree recipe by roasting the beets first. Do this by cutting the beets into 1 inch cubes, then placing them on a baking sheet and bake for around 30 minutes in an oven heated to 375F. Remove them from the oven and allow them to cool before pureeing!

A jar of bright red mashed beets sits next to beet greens with bright pink stems.
Add some of this mashed beets recipe to your favorite veggie burger recipes!

We hope you love this recipe for how to make beet puree. If you decide to make it, be sure and share it with me using #namelymarly on Instagram. I love seeing your creations!

How to Make Beet Puree

Beet Puree

Make this beet puree and use it to add color and flavor to your favorite veggie burgers and lentil loaf recipes! You can also use it as a food coloring for things like cookies!
5 from 1 vote
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: Beet Puree
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12
Calories: 2kcal
Author: Marly

Ingredients

  • 1 Beet
  • ½ – 1 cup Water

Instructions

  • Rub and wash the beet. Chop into large chunks and add to a food processor. Pulse for a few seconds.
  • Add a half cup of water and pulse. Remove the lid and push ingredients down from the side. Then pulse again until smooth. 
  • Store in a lidded container. If you’re not going to be using it all right away, store in the freezer.

Enjoy!

Updated by Marly · Permalink