Beetroot puree

Beetroot puree

4 servings, 1 serving

500 g boiled beetroot  
8 dl vegetable stock
1 red onion
4 potatoes 
1 carrot 
1-2 celery starks
1-2 cloves of garlic 
140 g low-fat soft cheese  
pepper, pizza flavouring, if desired 1 tbsp red wine vinegar 
4 tbsp 10% sourcream


1. Bring vegetable stock to boil. Add chopped potato, carrot, celery, garlic and onion and stew until vegetables are soft. 

2. Add chopped boiled beetroot and cook for a few more minutes. 

3. Püree vegetables with hand blender, add flavourings, melted cheese and vinegar if desired. Bring to boil. 

4. Serve with one tablespoon of 10% sourcream for every serving. Garnish with green herbs. 

5. Enjoy!


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