Roasted Beets with White Bean Purée
This is one of those really simple dishes that are hearty and delicious.
There’s nothin fancy here. Just good ol’ comforting food that’s nice to eat on a chilly autumn day. I like to make this as a starter to a meal, but it’s also really good paired alongside some garlicky greens or a nice salad.
If you don’t like beets, try roasting carrots, parsnips, bell peppers, or potatoes.
INGREDIENTS:
Roasted Beets
1-2 large beets or 4-5 small - skin on (washed and dried), cut into thick wedges
1 T extra virgin olive oil
¼ tsp. kosher salt
Bean Puree
(2) 8 oz. can white beans (great Northern, cannellini)
2 T extra virgin olive oil
2 T bean water (reserved from cooking)
2-4 cloves of garlic, whole
lemon peel (from half a lemon- without the pith) * you can also zest the lemon instead of peel *
½ bouillon cube (or ½ tsp. of bouillon paste)
2 C Water
¼ -½ tsp. kosher salt (or to taste)
T= tablespoon tsp= teaspoon C= cup g= gram ml= milliliter pinch= around ⅛ of a teaspoon
Directions:
Preheat oven to 400 F/ 200 C
Cut cleaned and dried beets into large wedges.
Add beets to a lined baking sheet (parchment or silpat) then drizzle with olive oil and sprinkle with salt.
Toss the beets to evenly coat, then place the baking sheet on the middle rack of your preheated oven and roast for 30-40 minutes- or until fork tender (flip halfway through cooking time).
About half way through the beets cooking time, start making the beans.
For the beans- add drained and rinsed beans, 1/2 a bouillon cube, lemon peel, whole garlic cloves, and water to a medium-size pot, set on medium-high heat. * make sure to remove the lemon peel without the pith (the white part) and just get the skin- you can do this with a sharp paring knife or peeler *
Let the water come to a low boil, then lower the heat to medium-low to simmer for 10 minutes.
When done, remove from heat and drain the beans, reserving 2 tablespoons of water.
In a food processor mix the beans along with the lemon peel, garlic cloves, and 1/4 teaspoon of salt until the mixture starts to form a smooth puree.
Add 2 tablespoons of the olive oil along with 2 tablespoons of the reserved bean water to the mixture and process again.
Mix until smooth.
Taste the beans to see if they are salty enough for you. If you need more seasoning, add more salt to taste.
Serve bean dip with roasted beets and top with a drizzle of more olive oil and lemon wedges. Add fresh herbs (like parsley or cilantro) or micro greens to top off and add a fresh bite.
Enjoy!
