Beetroot Leaf Puree

Beetroot Leaf Puree. A recipe that I saw whilst watching the Pressure test on MasterChef Australia last night. Oh my goodness! It looks amazing and something that I definitely want to try out. It certainly saves you throwing out any left over leaves from when you have just used the beetroot for a recipe. 

“After the Eucalypt Fire” is a culinary piece of art! Josue Lopez is a Brisbane based chef with skills that some can only dream of! The contestants last night were certainly put to the test and I will admit…they did a very good job. If it were me… I would have had beetroot and charcoal all over myself and the contestants. A few colourful words would have been thrown around too…

There were dehydrated elements and puree’d elements that were successfully made thanks to the Vitamix.

One stand out element for me was the Beetroot Leaf Puree. At first I didn’t like the sound of it but I love anything that incorporates greens! They are so good for you!

Beetroot Leaf Purée:

• 300g young beetroot leaves, stripped from stalks
• 2 large free range eggs
• 75g baby spinach leaves, stems removed
• 50g canola oil
• 10g extra virgin olive oil
• fine salt, to season

Just look at the colour green! You can check out the whole recipe on their website HERE

One thing I did see was one of the contestants shaking the jug in order to move the ingredients around. I know a lot of stress is involved in the Pressure tests but please… here are some handy tips

• If you are needing to assist your ingredients down to the blade please use your Tamper. It is designed to NOT hit the blades and will only hit the blades if the lid isn’t on correctly.
• If your tamper cannot reach the ingredients you don’t have enough in the container. Please double the recipe and store the extra or invest in a smaller container like the 0.9L Vitamix Wet Container for smaller batches.
• Never take your jug off the motor base when it is still on and running. This can wear our your drive socket!
• Need new Drive Socket? You can purchase one HERE. 

Happy Blending!