beet puree garnished with parsley.
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5 from 7 votes

Beet Puree

Beet puree is a great way to add some color to otherwise bland looking foods! It pairs well with seafood, fish, duck and chicken! So easy and vegan!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 32kcal
Author Beth Neels
Cost $3




  • Chop ends off of beets. Peel with vegetable peeler. Cut unto chunks.
  • Place in saucepan. Barely cover with water.
  • Bring to boil. Reduce heat and cook at high simmer until beets are soft.
  • Drain water from beets.
  • Add to blender or food processor container. Blend/ chop until very fine texture.
  • Drizzle in olive oil. Then drizzle in the coconut milk until desired consistency is reached. Add salt and pepper to taste.


This beet puree can be frozen. Freeze it in small containers and use to dress up otherwise bland plates. 
You can even use this puree in baked goods, like cookies, or pancakes, to bump up the nutrition. Add it to vege burgers. It makes a beautiful garnish on your plates for an elegant finish and is a super healthy food, as well!
Beets can be roasted in the oven, for extra depth of flavor, but the color will not be as pretty! Roast at 350°F for about 40 minutes, turning occasionally.


Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg