Riverford Wicked Leeks
Beetroot purée recipe image

Print Beetroot purée

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 & peeled
  • 225g floury potatoes, peeled & cooked
  • 85ml soured cream
  • 1 tbsp fresh dill, chopped, or 1 tsp dried
  • 25g butter
  • Salt & pepper


  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.
want to cook with fresh ingredients? try one of our award winning veg boxes