I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
Alright, I’ll admit it–I never liked beets. Only after I ordered a dish with a balsamic beet smear at a fancy restaurant did I begin questioning my long-held position. Inspired, I bought some golden beets to see if I could recreate the purée at home, and now our household eats beets!
The result is a versatile purée that can serve as a dip, spread, or smear. Enjoy it with gluten-free crackers, sliced veggies, or as a topping to your favorite protein. My family loves it with roasted veggies and crispy turkey bacon, but feel free to experiment.
They sure are! Golden beets are loaded with micronutrients, making them a wonderful addition to a diverse meal plan in small quantities.
Nutritional Benefits of Golden Beets
Fiber: Golden beets contain dietary fiber, a critical ingredient for gut health. Fiber also supports more balanced blood sugar levels, although puréeing breaks down the fibers. This makes them easier to digest for those with active inflammation.
Antioxidants: Both red and golden beets are excellent sources of antioxidants, which have anti-inflammatory properties that help reduce oxidative stress.
Vitamins and minerals: Beets contain many vitamins and minerals, including vitamins A, C, and B6, as well as folate, manganese, potassium, and magnesium–all necessary for optimum wellness.
Health Benefits of Golden Beets
In addition to the varied nutrients they contain, golden beets also support:
Detoxification: Beets support liver function, whose main job is detoxification.
Heart health: High levels of nitrates may increase circulation and help to lower blood pressure.
Digestive health: Fiber aids in healthy digestion and elimination and feeds the beneficial bacteria in your gut.
Use Golden Beets For Complex Flavor
Golden beets are a root vegetable with a naturally sweet, earthy flavor that some people describe as milder than red beets.
This purée recipe uses traditional dark balsamic vinegar, ghee, and a splash of non-dairy milk to create a sweet, creamy spread with a hint of acidity. It sounds like a strange combination but trust me on this.
Paired with savory sautéed onions, crispy turkey bacon, and roasted vegetables, this golden beet purée enhances a simple dinner by elevating the flavors.
How to Make Puréed Golden Beets
This recipe is simple and easy. Prepare it as an accouterment while you’re cooking dinner. You’ll need a steamer and a food processor or a high-speed blender.
Chop the beets into 1-centimeter cubes, leaving the skins intact. In a stovetop steamer, steam the beets until easily pierced with a fork, about 15 minutes. Larger pieces take longer to cook, so keep them small.
Once tender, drain and add the beets to a food processor with ghee and salt, and process on high for 5-10 seconds. Then add non-dairy milk and balsamic vinegar one tablespoon at a time. Continue to blend on high speed until the desired flavor and consistency are reached, pausing to scrape the bowl for even blending.
That’s it! Serve the golden beet purée warm or chill it in the refrigerator for a cold salad smear. Keep leftovers in a glass container for up to 3 days.
**See the recipe card below for a full list of ingredients and detailed instructions for preparing as shown with oven-baked turkey bacon and roasted veggies.**
Final Thoughts
This golden beet purée is a versatile addition to any meal. It’s an easy way to add unique flavor, texture, and vibrant color to simple dishes. With a long list of nutritional benefits, golden beets are another way to add diversity to your meals, while supporting a healthy gut.
Discover the versatility of puréed golden beets as a dip, spread, or topping. Enjoy it with gluten-free crackers or as a complement to your favorite dinner. The sweet, earthy flavor will add another dimension to roasted vegetables, and proteins.
Ingredients
Scale
Roasted Vegetables:
1 large head cauliflower, washed, trimmed to bite-sized florets
1 pound radishes, rinsed, trimmed and quartered
1/2 medium red onion, sliced to thin half-moons
1 tablespoon + 1 teaspoon extra virgin olive oil, divided
1/4 teaspoon fine sea salt
Golden Beet Purée:
1 medium golden beet, scrubbed, trimmed, chopped to 1-centimeter cubes
1/4 cup unsweetened non-dairy milk (I like cashew or almond)
2 tablespoons traditional dark balsamic vinegar
1 teaspoon ghee or butter
1/8 teaspoon fine sea salt
Turkey Bacon:
1 pound organic turkey bacon, rinsed and patted dry
Garnish (optional):
Microgreens
Fresh ground salt and pepper to taste
Instructions
Heat oven to 390ºF and line a sheet pan with unbleached parchment paper. Optionally, place a large casserole dish filled halfway with water on the lowest rack in the oven. This adds steam to keep the roasting veggies from drying out.
Roast the Veggies: Add the chopped radishes and cauliflower florets to a large glass or stainless-steel mixing bowl. Drizzle with 1 tablespoon extra virgin olive oil and ¼ teaspoon salt. Toss with your hands to evenly coat. Spread on the parchment-lined sheet pan and roast until the cauliflower florets are slightly golden brown and easily pierced with a fork, about 20-25 minutes. (See note for Miele Combi-Steam oven option). While the cauliflower and radish roast, steam the golden beets, sauté the onion, and prepare the turkey bacon using your preferred method.
Make the Golden Beet Purée: In a stovetop steamer, steam the golden beets until easily pierced with a fork, about 15-20 minutes. Larger pieces take longer, so keep them small. Drain the beets and add them to a food processor with the ghee and salt. Process on high for 5-10 seconds. Add the non-dairy milk and balsamic vinegar one tablespoon at a time, continuing to process on high until the desired flavor and consistency are reached. Scrape the bowl a few times for even blending. Set aside.
Sauté the Red Onion: While the veggies are roasting, the beets are steaming and the turkey bacon is cooking, slice the red onion. In a small skillet on medium-low heat, warm 1 teaspoon of olive oil. Add the onions, and 2 pinches of fine sea salt and sauté until translucent, about 3-5 minutes. Set aside and keep warm.
Plate, Garnish and Serve: Smear a plate or shallow soup bowl with the golden beet purée. Add the cauliflower, radishes, and red onions. Slice the turkey bacon into 1″ pieces, cutting on the bias to form points. Line your dish with the turkey bacon and garnish with micro greens, and freshly ground salt and black pepper to taste.
Notes
Miele Combi-Steam Oven Option: Heat the Miele oven to 375ºF. Pour the cauliflower and radishes on the dark universal tray. Once the oven is hot, change the operating mode to Combination Mode > Surround and roast at 375ºF with 60% humidity for 18 minutes.
