About the Recipe
Molecular Gastronomy: Beetroot Puree
This recipe walks you through the steps of how to make Beetroot Puree at home which can be used as a great way to elevate your dishes and provide that vibrant colour to your plate.
Ingredients
Beetroot: 1 pc
Coriander(with stem): Small bunch
Oil: 2 tsp (total)
Salt
Onion: 1 pc
Garlic: 2 cloves
Vinegar: ¼ tsp
Soy Sauce: ½ tsp
Sugar or Honey: ½ tsp
Pepper
Xanthan Gum: 1 gm
Preparation
Step 1
Place a beetroot along with coriander (with stem), oil and salt in a parchment paper. Wrap it with aluminium foil and bake at 180C for 45-55 minutes.
Step 2
Let it cool down, peel and cut.
Step 3
Take a pan, add oil, chopped onion or shallots and cook till translucent. Add minced or chopped garlic cloves and cook for 30 seconds.
Step 4
Add the baked beetroot, vinegar, soy sauce and cook well. Add sugar, salt and pepper.
Step 5
Blend this using a mixer/blender and optionally add xanthan gum to adjust the consistency.
Step 6
Pass through a sieve and transfer to a squeezy bottle or container of choice. Use it to elevate your dishes and enjoy!