Silky Roasted Beetroot Purée
Roasted beetroot blended with balsamic, honey and cold butter.
A glossy beetroot purée designed as a fine swipe or pool under burrata and other plated dishes. Roasting concentrates the beetroot before the purée is balanced with balsamic and a little honey.
Approximately 650 to 700 g finished purée from 1 kg raw beetroot
Ingredients
- Beetroot1 kg
- Olive oil2 tbsp
- Shallot1 small
- Garlic, optional for a guest who avoids garlic1 clove
- Balsamic vinegar1 tbsp
- Honey1 tsp to 2 tsp
- Vegetable stock or water30 ml to 50 ml
- Cold butter20 g
- Salt and black pepperto taste
Method
Wrap the beetroot with the olive oil, shallot, optional garlic and salt and roast at 190°C for 60 to 75 minutes, until completely tender.
Peel the beetroot while warm.
Blend with the balsamic, honey and enough stock or water to make a perfectly smooth purée.
Blend in the cold butter for shine and season gently with salt and black pepper.
Pass through a fine sieve if an exceptionally smooth service texture is wanted.
Chef’s notes
- The source alternated between onion and shallot and between honey and sugar. The service scaling section uses shallot and the ingredient list uses honey, so those are kept consistently here.
- For a fine swipe or pool, 45 to 60 g is an elegant portion. A 1.5 kg beetroot batch gives roughly 1 to 1.1 kg and covers about 18 to 22 plates.
Keeping
Press film directly onto the surface and refrigerate at 2 to 4°C. The source gives best quality within 24 hours and acceptable quality to 48 hours, after which flavour and colour begin to dull.
Allergens and diet
Milk.
Last refined · September 2026