Source: dLife

A purée of roasted beets flavored with balsamic vinegar and onion.

Servings

3 lb fresh whole beets , cleaned; roots and stems trimmed
1 Onion, white, fresh, small, whole , 2 ounces, peeled and cut into quarters
2 tbsp balsamic vinegar
1 tbsp unsalted butter , cut into 4 pieces
1 pinch black pepper , freshly ground (to taste)
1 pinch salt , to taste (optional)
1 pinch grated orange peel (for garnish)

1 Preheat oven to 400°F.
2 Wrap beets in aluminum foil and place in shallow roasting pan.
3 Roast until tender when pricked with knife, about 30 to 40 minutes.
4 Allow to cool before removing skins, approximately 10 minutes.
5 Transfer beets to food processor, add onion and balsamic vinegar and process to smooth purée.
6 Place beet purée in heavy saucepan and add butter. Gently reheat over low.
7 Add pepper to taste and salt, if desired.

Serve hot, garnished with the grated orange zest. Beets may be roasted up to 2 days ahead and stored, still wrapped, in the refrigerator.