Spring

Rhubarb-BeetĀ Puree

March 30, 2015
Author Notes

Inspired by the abundance of rhubarb suddenly available at my food co-op. I think the combination of beet and rhubarb not only symbolizes the transition from winter to spring, but also acts as a tart/sweet balance and helps maintain the color brightness that is lost with cooked rhubarb. I served this with halibut and rice (seen in the picture), but I think it would be good with a lot of different things. —sher dot nyc

  • Serves 4
Ingredients
  • 2 pounds beets, peeled and cut into 1-2" cubes
  • 3/4 pound rhubarb, cut into thirds
  • 1/2 small white onion
  • 1 tablespoon honey
  • 2 tablespoons thyme leaves, plus more for garnish
  • Olive oil
  • Salt & pepper
In This Recipe
Directions
  1. Preheat oven to 375F.
  2. Place the beets, rhubarb, and onion on a baking sheet and generously cover with olive oil, salt and pepper. Bake until soft, approximately 40 minutes.
  3. Dump the baked veggies into your food processor, add in the honey. Pulse until just pureed, leaving some chunks. Mix in the thyme, and then season with salt and pepper to taste.

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