Beet Puree
- 2 red beets peeled and diced
- 1 Yukon gold potato peeled and diced
- 1 yellow onion peeled and quartered
- ¼ cup extra virgin olive oil plus more, for roasting
- ¼ cup heavy cream or Greek yogurt or omit
- 3-4 tablespoons water plus more as needed
- Salt and pepper to taste
Roast the Beets:
Arrange the beets, potato, and onion on one side. Drizzle with extra virgin olive oil and season with salt and pepper. Roast for 20 minutes until almost completely cooked through. Add the mushroom caps only to the other side of the sheet pan and roast an additional 10 minutes, flipping the mushrooms once halfway through.
Remove the sheet pan from the oven. Transfer the mushroom caps to a bowl. Transfer the beets, potato, and onion to a food processor.
Prepare the Beet Puree:
Add 1/4 cup extra virgin olive oil, water, and heavy cream to the food processor. Pulse until smooth. Add more water until the puree reaches your desired consistency. Taste and season with salt and pepper. Transfer to a bowl and keep warm.
Prepare the Mushroom Caps:
Sear the Mushroom 'Scallops':
Calories: 302kcal | Carbohydrates: 15g | Protein: 2g | Fat: 27g | Sodium: 95mg | Fiber: 3g | Sugar: 4g | Vitamin C: 17mg