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!
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!
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:
- I add beet puree to my favorite veggie burger recipes, like this Black Bean Pecan Burgers recipe
- It’s perfect in my lentil loaf recipe, like this Holiday Lentil Loaf
- You can add it to Lentil Sloppy Joe’s to add some color
- It can even be added to a sugar cookie recipe to add some color, like these green shortbread cookies? Make them red instead with beets!
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!
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!
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!
- 1 Beet
- ½ – 1 cup Water
- 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.