Pureed Beets Recipe
Ingredients
| Fresh beets | 2 Pound, roots and ends trimmed | |
| Water | 4 Cup (64 tbs) | |
| Horseradish | 1⁄4 Cup (4 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 829 Calories from Fat 418
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 29.2 g146%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 1300.9 mg54.2%
Total Carbohydrates 94 g31.2%
Dietary Fiber 27.4 g109.7%
Sugars 66.2 g
Protein 16 g31.7%
Vitamin A 34.1% Vitamin C 99.2%
Calcium 19.4% Iron 42.5%
*Based on a 2000 Calorie diet
Directions
Sprinkle the beets with salt and pepper.
In a baking dish cover the beets with the water.
Cover the dish.
Bake the beets for 90 minutes or until the beets are tender.
Discard the water.
Peel the beets under cool, running water.
Place the beets in a food processor with the horseradish, vinegar and butter, and add salt and pepper to taste.
Process until smooth.
Heat the beets until warmed and serve
Chef
