Beetroot puree
A smooth deep burgundy mass of pureed boiled or baked beetroot, sweetish-earthy, as a side, in cream soups, sauces and as a natural colourant.
Beetroot puree is a smooth deep burgundy mass of pureed boiled or baked beetroot, sweetish-earthy, tender, with a bright natural colour. It is used as a side and a bed under meat and fish, in cream soups and gazpacho, in sauces, hummus, risotto, in dough for pink sponges, dumplings and bread, in smoothies and as a natural colourant for creams and glaze.
Calories, proteins, fats and carbohydrates per 100 g of product
Beetroot puree, Raw: Calories 43.0 kcal, Proteins 1.6 grams, Fats 0.2 grams, Carbohydrates 9.6 grams per 100 g of product.
Recipes with this ingredient
Oatmeal with beetroot and chocolate is an unusual combination of traditional Russian porridge and refined flavors. The history of this recipe stems from experiments with natural ingredients, aiming to add brightness and depth to familiar dishes. The delicate texture of oatmeal harmonizes with the velvety notes of cocoa and dark chocolate, while the beet puree brings a sweet earthy note and rich color. This breakfast not only delights the taste but also nourishes the body with beneficial substances. It is perfect for those who appreciate the balance between health and enjoyment.
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