Beets: Puréed

I’m often working to find new ways to incorporate vegetables into foods. Puréeing them until very smooth in a food processor, and then using that purée either in addition to (or as a replacement for) other sauces, is my favorite method. I then have an ingredient ready to be snatched from the refrigerator and transformed on a whim. It also plays with our expectations of what a vegetable can be—using a vegetable purée instead of mayo on a sandwich or to bind a pasta dish, for example.