Pic of Beetroot purée

Beetroot purée

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Sauces, conserves & preserves

Beetroot purée

Side Serves 4 15 min
A purée thats sits happily alongside roast pheasant, pigeon, or any other main course that can withstand its rich earthy-sweet taste. It can also be spread on toast, or eaten as a dip in a mezze spread. A good twist is to add a tablespoonful of horseradish for more of a kick.


  • 250g beetroot, cooked and peeled
  • 225g floury potatoes, peeled and cooked
  • 85ml soured cream
  • 1 tbsp fresh dill, chopped, or 1 tsp dried
  • 25g butter
  • salt and pepper


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    Chop the beetroot and potato roughly. Put them in a food processor together with the soured cream, dill, salt and pepper and whizz until smooth. Taste and adjust seasoning. Re-heat gently with the butter when needed.

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