Beetroot puree

Roasting Beets

Preheat the oven to 200°C.

The beets (150 g) should be thoroughly washed but not peeled, as the skin will help retain their juiciness during roasting.

Wrap the beets in foil, optionally adding a little melted butter (to taste) and a pinch of salt to enhance the flavor.

Then place the beets on a baking sheet and roast for 40-60 minutes, depending on their size.

To check for doneness, gently poke the beet with a knife or fork – it should go through easily.

After roasting, remove the beets from the oven, let them cool a bit, and then peel the skin off – it will come off easily.

Making the Purée

Take the roasted beets (150 g). It is preferable that they are still warm. Purée the beets with the addition of melted butter (2 tbsp), ground allspice (a pinch), cinnamon to taste, and a pinch of cloves.

Add half a small bunch of chopped cilantro.