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Beet and Bean Purée with Vegetables_MidPage@2x

Beet and Bean Purée with Vegetables

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!
4.41 from 5 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 532kcal

Equipment

  • Medium pot
  • Wide pot or skillet
  • Whisk
  • Immersion blender

Ingredients

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
  • ¼ cup heavy cream
  • Salt and pepper to taste

Hot honey vegetables:

  • ½ lemon juiced
  • ¼ cup hot honey
  • ¼ 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

For serving:

  • Freshly minced parsley
  • Crushed pistachios

Instructions

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.

Nutrition

Calories: 532kcal | Carbohydrates: 67g | Protein: 21g | Fat: 26g | Sodium: 648mg | Fiber: 21g | Sugar: 17g | Vitamin C: 113mg
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