In another century, 1986 to be precise, I made a beet puree that guests and CRR swooned over. I clipped the recipe from Parade magazine and cooked it several times before the business of life intervened, the recipe was lost and I moved on to other concoctions.

When we started gardening again in 2008, we grew a bumper crop of beets, which forced me to stretch my beets repertoire beyond the tried and true: boiled, skinned, cut into one-inch cubes, spritzed with butter, salt and pepper.

A few years ago, CRR asked about the beet puree. I couldn’t find the recipe in my files anywhere. But the miracles of the Internet brought forth a PDF of the old Parade magazine recipe (see here). I was a little aghast – it called for two sticks of butter! – but I set out to recreate a healthier version. I’ve since made it a dozen times because we always grow plenty of beets. We served it again last night for friends, who loved it.

Coriander Beet Puree

4 medium beets or 3 large

1 medium onion

4 T butter

¼ c. cider vinegar

1 T. sugar

1 T. ground coriander

1 t. salt

Boil the beets til just tender, let cool, then slip off skins and roughly chop. Set aside. Meanwhile, melt the butter in a saucepan over medium-low heat. Roughly chop the onion and slowly cook it in a saucepan, covered, with the melted butter for 20 minutes. Add the beets and remaining ingredients, stir to coat, and simmer for another 10 minutes. Puree in batches (I like a little texture to it, but puree it smooth if that is your preference.) Return to saucepan with an extra pat of butter and heat to serve. If it is too thick, just add a little water.

Sandy Johnson is a journalist and a gardener, equally passionate about both. She lives in Alexandria, VA.  Visit her on her blog, Grassroots & Gardening

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