Beetroot puree with tomatoes and orange juice
4 servings
30 minutes
Beetroot puree with tomatoes and orange juice is a harmony of earthy, sweet, and fresh flavors. Roasted until tender, the beet reveals its rich and deeply sweet taste complemented by the sweet-sour notes of roasted tomatoes. Fresh orange juice adds brightness and a subtle citrus tang, creating a perfect balance. This dish reflects European gastronomic elegance where simple ingredients transform into something amazing. The puree pairs wonderfully with meat and fish dishes, serving as a magnificent side or a light standalone treat. Historically, beetroot was popular in European cuisine due to its availability and versatility, while its combination with tomatoes and citrus offers a modern take on traditional flavors.
1
Preheat the oven to 190 degrees.
2
Cut the tomatoes into 4 pieces and transfer them to a bowl. Add thyme, 1 teaspoon of salt, and 1 tablespoon of oil. Spread them in a single layer on half of the baking sheet.
- Plum tomatoes: 500 g
- Chopped fresh thyme: 1 teaspoon
- Coarse salt: to taste
- Extra virgin olive oil: 3 tablespoons
3
In another bowl, mix the beetroot with 1 teaspoon of salt and the remaining fat. Wrap each in foil and place on the other half of the baking tray. Bake in the oven for 45-50 minutes until the beetroot is tender. Slightly cool the beetroot, peel, and chop finely.
- Beetroot: 1.2 kg
- Coarse salt: to taste
- Extra virgin olive oil: 3 tablespoons
4
In a blender, mix tomatoes and beetroot. Blend until pureed.
- Plum tomatoes: 500 g
- Beetroot: 1.2 kg
5
Add orange juice and salt.
- Orange juice: 2 teaspoons
- Coarse salt: to taste
