bietenpuree

Beet puree, also known as beetroot purée, is a smooth mash made from cooked beets that have been blended or sieved to a fine texture. It is used as a side dish, a base for sauces, and an ingredient in soups, risottos, and baby foods. Beets are typically peeled and cooked by boiling, steaming, or roasting until tender, then puréed with a small amount of liquid such as water, stock, milk, or cream to reach the desired consistency.

Preparation styles vary: some cooks use roasted beets for a sweeter flavor and deeper color, while others prefer boiled beets for a lighter taste. For infant nutrition, beet purée is prepared without salt or strong spices and often thinned with breast milk or formula.

Nutritionally, beets offer fiber, folate, potassium, and manganese, with betalain pigments providing antioxidant properties. The puree is naturally low in fat, and calories depend on added dairy or oil.

Storage and handling: fresh beet purée can be refrigerated for about 3–5 days in a sealed container and frozen for longer storage in portioned bags or containers. The vivid color can stain utensils and surfaces, and beets may cause temporary reddish discoloration of urine or stool in some people.

Origin and usage: Beet purée is common in European cuisines and widely used in contemporary cooking for its color, sweetness, and earthy flavor. It may be used alone or combined with other vegetables, dairy, or aromatic ingredients.