Beet, Blackberry and Apple Purée

2 Reviews
100% would make this recipe again

One portion of this puree is the perfect snack to take during sport.

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Preparation : 10 min Cooking : 20 min
180 calories/serving

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Ingredients

2 apples 360 g
3 beetroots 380 g
2 1/4 cups blackberries 260 g

Before you start

A blender or food processor will be very useful to make the purée.

Method

  1. Cut the apples into quarters without peeling them. Peel the beets and cut them into quarters.
  2. Put the apples in a saucepan. Pour about 1-2 cm of water in the bottom of the saucepan, cover and cook over low heat about 20 min, until the apples are softened completely.
  3. Place the beets in a steamer basket, and steam until tender, about 30 min. Let cool for 10 min, then transfer to the food processor.
  4. Add the blackberries and apples, then purée. Filter and let the purée cool down. Serve cold or at room temperature.

Observations

The purée keeps up to 10 days in the refrigerator or up to 4 months in the freezer.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

180

Fat

1 g

2 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

90 mg

4 %

Carbohydrate

43 g

14 %

Fibre

11 g

44 %

Sugars

31 g

Net Carbs

32 g

Protein

4 g

Vitamin A

5 %

Vitamin C

61 %

Calcium

6 %

Iron

13 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Excellent source of  :
Fibre, Folacin, Manganese, Potassium, Vitamin C, Vitamin K
Good source of  :
Copper, Magnesium, Vitamin E
Source of  :
Calcium, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :
Fat, Sodium
Free  :
Added Sugar, Cholesterol, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Vegetables 2
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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