Damien Pignolet

Beetroot & Roasted Tomato Purée

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This is excellent served with grilled duck breasts, roast guinea fowl or pan-fried loin of hare or venison. The finished purée can be kept warm in a bain-marie with a piece of baking paper pressed onto the surface to prevent skinning.

Ingredients

  • 3-4 large beetroot, washed and with all but 2cm of stalk cut off
  • 3 Roma tomatoes, halved
  • 2 tablespoons

Method

  1. Wrap the beetroot individually in foil and bake for 40-60 minutes at 180°C. At the same time, roast the tomato halves in the