This dish was inspired by a beet soup recipe I found on the internet.  I didn’t have all the ingredients for the soup, so I adjusted the recipe and made this wonderful side dish!  Boy was it yummy!  

Heavenly Beet Puree

I Bunch of Fresh Beets
1/2 Lemon
1 teaspoon Sugar
Salt & Pepper
Cinnamon
Nutmeg

1.  Peel beets and cover with water in a saucepan.  Squeeze the juice of half a lemon over the beets.  Add the sugar and a pinch of salt.  Bring to a boil and cook on a low boil until the beets are tender – about 25 minutes to a half hour.  If the water starts boiling away, you may need to add more to make sure the beets are covered to the top with water.  The beets are ready when they feel fairly soft when pierced with a fork.

2. Once the beets are soft take them off the heat.  Then you can add a pinch of salt and pepper, and a pinch of cinnamon and nutmeg.  (I like cinnamon so I put a shake or two in.)  Then puree the mixture.  I used a hand blender for the pureeing.

Now it’s ready to serve and eat!

 

I like to take a poll in my house after eating a new dish to see who liked it.  My husband and daughter, who don’t like beets, didn’t like this dish.  The truth is that this was evident right away.  My daughter didn’t get past the first teensy weensy taste.  My husband had a spoonful and handed it over to me.  (He heard my expression of pleasure and knew we didn’t have a lot.  So he gave me his!)  My son and I like beets enough, we liked this… I loved it… I really loved it!  That’s why I named it Heavenly Beet Puree!  I guess if you like beets, you’ll like this, if you don’t like them, then you might not like it!  Try it anyway, you might like it!  Forgive my rambling, I think I’m drunk on beets!

Bon appetit!

Mama Lisa