How to make Beetroot Purée

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Puréed beetroot looks very fancy when you smear it on a plate and yet it’s so easy to make. Flavour it to suit your own taste or to complement the other ingredients you are serving it with – see our recipe variations below.

Serves 4


4 small cooked beetroots or 2 large beetroots
1 clove garlic, peeled and chopped finely
1 teaspoon cumin seeds
Salt and freshly ground black pepper


1. Purée the cooked beetroots with the garlic and cumin seeds in a blender, food processor or nutribullet until very smooth. Season with salt and freshly ground black pepper. Add a spoon of water to loosen the beetroot while blending if you need to.

– Add a splash of balsamic, rice wine or cider vinegar to the finished purée to taste.

– Add 2 sprigs of thyme or 4 leaves of mint and blend.

– Add a pinch of sumac or za’atar, some chopped ginger and a drizzle of honey before blending the beetroot.

– Omit the garlic and cumin seeds above if you want to keep the flavours in the purée simpler or if you want to add the beetroot purée to a smoothie – keep a bowl of it in the fridge and add it to any mixture of bananas, ginger, mango, cucumber, strawberries, raspberries, peaches or apricots.

– Serve beetroot purée with fish – it’s especially good with smoked fish – it also adds colour to the plate. Smear it with a teaspoon to make the plate look elegant.

– Why not try our Lentil, Feta and Mint Salad with Beetroot Purée – it’s healthy, easy to make and can  be prepped in advance.

This recipe has been triple-tested in the gréatfood test kitchen.

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