This beet and bean purée with vegetables is the perfect summer-to-autumn transitional dinner. Warm, earthy beets are paired with summer vegetables in a tangy, spicy hot honey vinaigrette!
I love a good beet purée and this super simple beet and bean purée totally fits the bill for what I love. It’s earthy and filling and pairs so perfectly with the hot honey-sauteed vegetables!
How to make the beet and bean purée:
It’s so easy! I start with pre-cooked beets from Love Beets so I don’t have to fuss with cooking them. If using fresh beets, follow the same recipe but peel the beets ahead of time. You will also need a longer cooking time before you blend them.
Simply sauté shallot and add butter. Throw a little dry thyme in there and let it sizzle in the butter for 30-45 seconds. Add the beets and toss to coat. From there, simply add drained, rinsed white beans and a bit of water and let it simmer for 25–30 minutes.
Right before blending, add a bit of heavy cream. I use an immersion blender, but you can also transfer this to a food processor or traditional blender!
How to make the hot honey-sauteed vegetables:
While the beets are cooking, make the hot honey vinaigrette by whisking together hot honey, lemon juice, and extra virgin olive oil until emulsified.
Fry up your choice of vegetables! For this recipe, I used Brussels sprouts, mushrooms, and tomatoes. Try this recipe with any seasonal vegetable, such as:
- Zucchini or yellow squash
- Cubed sweet potatoes or butternut squash
- Quartered red radishes
Whatever vegetables you choose will be delicious in this stir fry! Simply cook them in batches to ensure even charring and browning. Throw in the hot honey vinaigrette and let them sizzle in that sweet, spicy, oily goodness for a few minutes.
Serve it up by plating the purée in shallow bowls and piling the vegetables on top. Drizzle with a bit more of the hot honey vinaigrette and garnish with fresh parsley and crushed pistachios!
Looking for more vegan recipes? Check my archives!
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Beet and Bean Purée with Vegetables
- Medium pot
- Wide pot or skillet
- Immersion blender
Beet and bean purée:
- 2 teaspoons neutral oil
- 1 shallot peeled and diced
- 2 tablespoons butter
- 1 teaspoon dry thyme
- 1 pound pre-cooked beets
- 2 15- ounce cans cannellini beans drained and rinsed
- 1.5 cups water or vegetable stock
- 1/4 cup heavy cream
- Salt and pepper to taste
Hot honey vegetables:
- 1/2 lemon juiced
- 1/4 cup hot honey
- 1/4 cup extra virgin olive oil
- 2 teaspoons natural oil
- 1 shallot peeled and sliced into thin wedges
- 1 pound mixed mushrooms such as maitake, king trumpet, shiitake, or cremini, trimmed and sliced, torn, or quartered depending on the variety
- 12 ounces Brussels sprouts trimmed and halved
- 1 pint cherry tomatoes
- Salt and pepper to taste
- Freshly minced parsley
- Crushed pistachios
Prepare the beet and bean purée:
- Heat 2 teaspoons neutral oil in a medium pot over medium heat. Add the shallot and cook for 3-4 minutes until it begins to soften.
- Melt the butter into the shallot. Once frothy, add the thyme and cook for 30-45 seconds until fragrant.
- Add the beets and toss to coat in the butter. Add the beans and season everything with salt and pepper.
- Pour in the water or stock and bring to a boil. Reduce heat and simmer for 30 minutes until very soft.
Prepare the hot honey vinaigrette:
- In a bowl. whisk together the lemon juice, 1/4 cup hot honey, and 1/4 cup extra virgin olive until emulsified. Season with salt. Note: you may need to whisk again before using.
Finish the beet and bean purée:
- Taste the beets and beans and season to your preference. Add the heavy cream and use an immersion blender to blend until smooth and creamy. Set aside and keep warm.
Cook the hot honey vegetables:
- Heat 2 teaspoons neutral oil in a wide pot over medium-high heat. Once hot, add the shallot and cook for 3-4 minutes until it softens.
- Add the mushrooms and cook for 6-7 minutes until they crisp up around the edges. Season with salt.
- Add the Brussels sprouts to the mushrooms and cook, flipping them occasionally, for 3-4 minutes until they just begin to turn golden brown. Season with salt.
- Add the tomatoes along with half the hot honey vinaigrette. Bring to a boil and cook for 5-6 minutes, stirring regularly, until the Brussels sprouts are tender-crisp and the tomatoes are beginning to burst.