Ginger Beet Purée

Bright colours and flavours meld into a smooth purée perfect for finishing off an elegant dish.


  • 1.3 kg (2 pounds, 12 ounces) beetroot, quartered
  • 2 Tablespoons olive oil
  • 70 g (½ cup) almonds
  • 4 teaspoons fresh ginger root, chopped
  • 1 Tablespoon fresh coriander leaves, chopped
  • 1 teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper


  1. Preheat oven to 220°C (425°F).
  2. Clean and cut beets to leave 2.5 cm (1-inch) of stem. Double wrap beets in foil and roast for 2 hours.
  3. Let cool.
  4. Peel beets, trim ends and cut into quarters.
  5. Place oil, beets, almonds, fresh ginger, coriander, ground ginger, salt and pepper into the Vitamix container in the order listed and secure lid.
  6. Select Variable 1.
  7. Switch machine to Start and slowly increase speed to Variable 8.
  8. Blend for 20 to 25 seconds, using the tamper if necessary to press the ingredients into the blades.


Serve as an accompaniment to grilled fish, poultry or meat.