Puree of Fresh Beets with Horseradish

This puree has a sensational color as well as taste. Garnish with sprigs of fresh dill and a few pink peppercorns.

Step: 1

Trim, wash, peel and dice the beets. Place in a medium saucepan with enough water to cover. Bring to boil, reduce heat and simmer until beets are tender. Drain.

Step: 2

Place beets in a blender or food processor. Add the butter, cream, sugar, lemon juice, horseradish and salt and pepper. Puree until smooth and strain puree through a sieve into saucepan.

Step: 3

Gently reheat over very low heat, stirring frequently to prevent it from sticking to the bottom of the pan. Spoon the puree onto serving plates and garnish with a sprig of dill and a few pink peppercorns.

Per Serving: 207 calories; protein 2.4g; carbohydrates 12.7g; fat 17.2g; cholesterol 52.6mg; sodium 117.7mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .