Beetroot Puree With Ginger Apple Pearls Recipe

Name: Beetroot Puree With Ginger Apple Pearls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beetroots (about one pound); 1/2 big sweet potato or a small one; 3 shallots; 2 garlic cloves; 3 tablespoons red porto; 1 tablespoon balsamico; 1/2 teaspoon dried sage; pepper and salt; 1 apple; 1/8 teaspoon fresh ginger; 1 1/2 teaspoons caster sugar; 1 tablespoon butter; squeeze of lemon juice

Servings: persons

4 beetroots (about one pound)
1/2 big sweet potato or a small one
3 shallots
2 garlic cloves
3 tablespoons red porto
1 tablespoon balsamico
1/2 teaspoon dried sage
pepper and salt
1 apple
1/8 teaspoon fresh ginger
1 1/2 teaspoons caster sugar
1 tablespoon butter
squeeze of lemon juice

1
["Preheat the oven to 200C/ 390F.
2
If you did find fresh beetroot, prepare them (cook or put in aluminum foil in the oven) until nice and soft. If you have to work with the precooked ones, cut them small and put in a cooking pot.", "Put the sweet potato in the oven, peel and all for 40 minutes. The cooking time will vary depending on the size of the potato, so maybe you have to leave it a bit longer or shorter. To check if ready, pierce the potato with a knife, it should go easily through.", "Peel the shallots and cut them in half, put them on a big piece of aluminum foil with the cloves of garlic, add a drizzle of olive oil, pepper, salt and sage. Fold it into a package and put in the oven for about 40 minutes.", "When the potato is cooling down, move to the apples. With a melon bowl spoon, cut bowls out of the apple, drizzle with a squeeze of lemon juice. In a wide pan melt the butter with sugar and ginger. Add the apples and bake until they are soft but don't fall apart.", "Put the shallots, including sauce that formed, in the pan with beetroot. Peel the potato, cut it into pieces and add to the beetroot. Since all the ingredients are cooked already, it is safer to puree it now instead of heating it and puree when hot. Warm the puree; add the port, balsamico, pepper and salt. Serve with the apple pearls on top."]

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 beetroots (about one pound), 1/2 big sweet potato or a small one, 3 shallots, 2 garlic cloves, and more.

Yes, Beetroot Puree With Ginger Apple Pearls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beetroot Puree With Ginger Apple Pearls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions