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Beets with Beet Puree
Ingredients
- 6-8 beets (2- to 3-inch diameter), cooked, peeled, and sliced
- 3 Tbsp. beet cooking water
- 3 Tbsp. red wine vinegar
- 3 Tbsp. sugar
- 1 Tbsp. butter or margarine, softened
- 2 Tbsp. onion, minced
- 1/4 tsp. salt
- 1/8 tsp. ground cloves
Cook the beets and peel and cut them into 1/4-inch slices, reserving the largest beet for the puree. Set aside.
Cut the reserved beet into chunks. Place the beet chunks in a blender or food processor with the remaining ingredients. IF you forget to reserve the cooking water, use plain water. Puree. Put the sliced beets and puree in a saucepan and simmer, stirring often, for 5 to 10 minutes.