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Maple Leaf Canadian and Family Owned

 

 

Beet Puree

Beet Puree with crackers

 

This vibrant beet purée offers a simple way to add colour, flavour and variety to a foodservice menu. Pickled beets provide an earthy, tangy base, while stewed prunes add gentle sweetness and help create a smooth, spoonable texture. Red wine vinegar balances the flavours with a bright finish. Designed for high-volume preparation, the recipe produces 50 consistent portions and requires only a few ingredients. Serve it alongside roasted beef, pork or poultry, or use it to bring visual interest to composed plates. Its deep ruby colour makes it appealing on fall and winter menus, catered meals and healthcare dining programs.

 

Cook Time: 5 min

Serves: 50 portions; #12 scoop (green)


Ingredients:

 

3.2 Kg (16 cups) of Pickled Beets, Drained
620 g (2 ¾ cups) of Prunes, Pitted Stewed Whole
200 mL (¾ cup) of Red Wine Vinegar

 

 

Directions:

  1. *WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
  2. Combine drained, canned beets, prunes, and vinegar in a food processor. Blend until smooth.
  3. Serve as a side dish for roast meats.

 

 

Nutrition Facts for One Serving

Calories: ~ 50 kcal

 

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared. The nutrient composition values were rounded to the nearest 50 kcal for calories and the nearest 10 mg for sodium.

 

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