Puree of roasted beedts

PUREE OF ROASTED BEEDS

 This puree is a delicious and spicy appetizer

Ingredients

6 bulbs of beets about the same size

1 tablespoon balsamic vinegar, or a little more if needed

4 cloves garlic

Salt to taste

3 tablespoons olive oil

Some olives for the decoration

Instruction

Wash thoroughly the bulbs.

Cut both ends of the bulbs so as to make them flat.

Put the bulbs side by side. They form one cylinder.

Measure the length of that cylinder.

Cut a piece of aluminum foil 12 cm longer than the length of the cylinder of the bulbs.

Place the bulbs in the middle of the foil along its length.

Fold the one half of the aluminum foil and cover the bulbs.

Bring the other half of the foil and cover the bulbs from the other side.

An open tube is formed that has the bulbs inside.

Fold both ends and close the tube

Put this tube in the middle rack of the oven.

Directly below, in another rack, put a pan with water.

So the bulbs will be cooked and they will keep their moisture.

Bake at 200 degrees Celsius for one hour or more.

Peg a fork inside the bulbs. If this gets easily in them, they are ready. Otherwise bake them longer.

Remove them from the oven and let them cool.

Press them with your hands and their peel comes out easily.

Put in a blender the olive oil, the balsamic vinegar, the salt and the garlic and beat them.

Chop the bulbs and put them in the blender.

Knock them on low speed for a while.

Pour the beets puree in a serving bowl.

Garnish with olives or parsley.

Posted by Katy hat-Kotsovinos at 4:58 a.m.