Beetroot Puree
45 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 180 °C.
Wash the beetroot, pat it dry, and place it on a piece of aluminum foil large enough to wrap the beetroot. Drizzle with 1 tablespoon of olive oil, add thyme and 1 clove of garlic. Wrap everything in the foil and bake for 35 minutes in the oven. Let the roasted beetroot cool down.
Then peel it, weigh 180 g of the roasted flesh, and cut it into 1 cm cubes. Place in a blender, add cooked chickpeas and their broth, salt, tahini paste, 1 clove of garlic, the remaining olive oil, and lemon juice. Blend for 2 minutes until smooth. Then strain through a fine sieve.
Chef's tip
For preparation, you will also need a blender and a fine sieve. Beetroot roasted this way gains an excellent and distinct flavor. You can prepare a larger quantity this way and use it in other dishes. You can also cook the beetroot until tender in salted water, to which you add thyme and a clove of garlic. However, its flavor will not be as pronounced. Larger pieces of beetroot must be baked for up to an hour, or until tender. If you don't have time, use drained pickled beetroot, but the resulting flavor of the dish will be different. On a plate or in a serving bowl, you can drizzle the dish with olive oil and garnish, for example, with sliced radishes.