Beetroot Puree with Tomatoes and Orange Juice
Appetizers • European
Description
Beetroot puree with tomatoes and orange juice
Ingredients
- Yellow Cherry Tomatoes 20 oz
- Coarse Salt to taste
- Chopped Sage Leaves 1 teaspoon
- Olive Oil 3 tablespoons
- Beetroot 5 lbs
- Orange juice concentrate 2 teaspoons
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Cut the tomatoes into quarters and transfer them to a bowl. Add thyme, 1 teaspoon of salt, and 1 tablespoon of oil. Spread them in a single layer on one half of the baking sheet.
Step 3
In another bowl, mix the beetroot with 1 teaspoon of salt and the remaining oil. Wrap each beet in foil and place them on the other half of the baking sheet. Bake in the oven for 45–50 minutes until the beetroot is tender. Let the beetroot cool slightly, peel, and chop finely.
Step 4
In a blender, combine the tomatoes and beetroot. Blend until smooth.
Step 5
Add the orange juice and season with salt.
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