Fresh Beet Puree

With Jennifer Frost & Lindsey Wishart

Fresh beets are available this time of year and this is a perfect way to use them to enhance your menu options. In this recipe and video the women of Chive (Chive Sustainable Event Design and Catering) prepare this easy, delicious and healthy silky, velvet beet puree that has a multitude of uses. The boiled beets are blended with some yogurt, olive oil, fresh lemon juice, salt and pepper. Finish by adding chopped chives.

They serve them over root vegetables (local parsnips and carrots) that have been lightly coated in olive oil and roasted in the oven with rosemary and thyme at 350 degrees F for about 20 minutes.

The puree is also excellent with meat such as turkey and pork.

Ingredients

2 cups root vegetables (carrots, parsnips, etc.), cut into pieces about 1/2 inch
2 to 4 fresh beets, with tops removed
2 tablespoons yogurt
olive oil, a drizzle
Salt and pepper to taste
1 teaspoon fresh squeezed lemon juice
1 tablespoon chopped chives

Instructions

1. Place root vegetables (local parsnips and carrots) that have been lightly coated in olive oil and covered with a few pieces of rosemary and thyme, in the oven at 350 degrees F for about 20 minutes.

While vegetables are in the oven prepare the puree.

2. Peel beets and remove outer skin.
3. Put cooled beets into processor with yogurt and blend. While blending add olive oil, salt and pepper.
3. Add lemon juice and if needed more yogurt to finish the puree.

Garnish a plate with spoonfuls of puree and serve with the vegetables.

Recipe courtesy of Jennifer Frost and Lindsey Wishart, Chive Sustainable Event Design and Catering, 2010.

It all started at Atomic Cafe in Beverly, MA. Jennifer Frost & Lindsey Wishart had been college friends for years & over endless fair-trade coffees, shared a hopeful vision for their future business. What this business would be called was a mystery at the time. What they did know were the basics.  Beautiful food, local sources, & incredible service for our community.

It was decided, Chive would be the first Boston based Sustainable Event Design & Catering business, offering a unique approach to special occasions. We felt such events deserved to be marked with memorable food, glowing service & exciting spaces. Chive would pride themselves on choosing local venders that shared similar values to their own. In supporting the community, Chive could bring an unspoken energy to each event. An energy that would stem from food, products & materials that were made with care then paired with others like them.