Beetroot purée

A review of L’Escargot in Gault et Millau wrote about my roast pheasant breast in less than complimentary terms, saying that ‘incredibly the chef had managed to make pheasant taste of nothing’. In mitigation, the piece went on to say that the ‘accompanying beetroot purée was absolutely exquisite’.


  • 500 g cooked beetroot (not vinegared)
  • 1 small onion, peeled and chopped
  • a little sunflower oil
  • 2 tbsp red wine vinegar
  • 250 ml double cream
  • salt and pepper
  • 2 tsp Dijon mustard


Peel and slice the beetroot, and sauté in a frying pan with the onion and a little sunflower oil. After 2 minutes add the vinegar and boil until nearly evaporated. Add the cream and continue boiling until it thickens and coats the beetroot. Allow to cool, and purée in a food processor. Adjust the seasoning and stir in the mustard.

This purée can be made in advance and reheated gently. If you do this, leave the mustard until the very end.