Beet Paste


The title of this post should actually be Beet Plum Horseradish Paste, but it’s too long for my header space. I was inspired to make this from a recipe in my new cookbook Cured, which I describe in this post.

The author actually called this a beet and horseradish puree, but I wanted to call it a paste, being more reminiscent of quince pastes, or membrillo, from Spain. When I saw the recipe I just knew I needed to spread it onto hot, grilled Ciabatta, and serve it with some warm goat cheese. And that’s just what I did.
Since I’d just made some pickled beets with horseradish, I decided to add a fruit to this paste, in order to change it slightly, and I just happened to have some leftover chopped dried plums. So that’s how I came about this recipe!

So here’s my version of this recipe.

Beet Plum Horseradish Paste

3 beets, trimmed, about 1 lb. 4 ounces
4 ounces chopped, dried plums, or any other fruit
2 heaping tablespoons minced fresh horseradish
1 teaspoon sugar
Balsamic vinegar

Place the beets in a medium pot and cover them generously with water.


Place the pot on the stove over high heat and cook the beets for approximately 45 minutes. Test them to make sure they are not still firm.

Drain them and let them cool.
When they are cool enough to handle, peel them. Then place them in the jar of a blender. Add the dried plums, the horseradish and the sugar to the blender.


Adding the balsamic vinegar only as needed, begin blending the mixture. Stop blending when a nice paste consistency is reached. I didn’t make the paste perfectly smooth, but that’s a personal choice.


This whole mixture filled 2 sterilized half-pint jars perfectly. They will keep in the refrigerator for a couple of weeks. If you want them to store longer, use a canning bath.
The beet paste went really well with goat cheese and prosciutto.


I’m sure the beet paste would go well with other cheeses as well, like a warm brie. More experimentation to follow!

20 thoughts on “Beet Paste

  1. This looks wonderful. I love how it is reminiscent of membrillo. I love quince paste but never really thought about how it was made. This really kind of breaks it down in a beet version. Very creative. Thank you. Will have to try asap.

  2. Beets are simply gorgeous vegetables. They can be a little tedious to prepare, so I think I sometimes shy away from them, yet on the whole, I love them! This is a gem of a recipe, Mimi. I also love horseradish…This is just a beautiful recipe. Look at that color!

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