Beet Puree
A great, low-calorie dressing for sliced cucumbers, or at room
temperature over hard-boiled eggs.
Place the beets in a small saucepan of water, and boil until tender (20-30 minutes). Cool
until comfortable to handle.
Rub off the skins and puree in a blender or food processor with the juices and vinegar.
Transfer to a small bowl. Stir in the honey, salt, and pepper to taste. If necessary, thin to
desired consistency with a little more fruit juice. Serve.
A great, low-calorie dressing for sliced cucumbers, or at room
temperature over hard-boiled eggs.
- 2 beets (2½ inch diameter)
½ cup apple or orange juice
2 tbs. lemon juice
2 tsp. apple cider vinegar
2 tsp. honey
Salt (½ tsp. or more)
Black pepper, to taste
Place the beets in a small saucepan of water, and boil until tender (20-30 minutes). Cool
until comfortable to handle.
Rub off the skins and puree in a blender or food processor with the juices and vinegar.
Transfer to a small bowl. Stir in the honey, salt, and pepper to taste. If necessary, thin to
desired consistency with a little more fruit juice. Serve.
- From The Moosewood Cookbook, by Mollie Katzen
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