Guajillo Beet Puree

The inspiration for this recipe was a description used by a chef on a cooking show. I can’t remember which one, but if I were to guess I’d say either Chopped or Cutthroat Kitchen, since that’s what I’m currently watching.

I was intrigued by the thought of a guajillo’s smoke paired with the sweetness of a beet, and rooted by the beet’s inherent earthiness. I think they work and play well together, especially when paired with a nice fruity olive oil. 

Gluten-free, paleo, Whole30, vegetarian, vegan

Guajillo Beet Puree 

2-3 roasted beets (about a cup, cup and a quarter total when mashed) 
2 guajillo chilis, soaked in water for a few hours to reconstitute 
2 cloves garlic 
4 good glugs of a fruity olive oil 
4 big pinches Kosher salt 
1/2 tsp. white pepper 
1 tsp. dijon mustard (if doing a Whole30, substitute your favorite grainy mustard) 

Roast and peel your beets. 

Once that is done, peel and chop roughly and add to the bowl of a food processor along with the reconstituted chilis, garlic, 2 big pinches Kosher salt, the white pepper and dijon. 

Drizzle in the olive oil (about a quarter cup total) while you puree to the consistency you want. 

Taste. Hit with 2 more big pinches Kosher salt if needed. 

Serves 2 as a light side