Roast Beef Puree

• 4 medium beets with greens, stems, trimmed
• 1/2 teaspoon oregano dried
• 1/2 teaspoon thyme dried
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon coriander ground
• 1/4 teaspoon rosemary leaves dried
• 4 each bay leaves
• 10 each peppercorns
• 2 tablespoons olive oil, extra-virgin
• 2 tablespoons butter unsalted, cut into pieces
• 1 x salt

1. Preheat the oven to 450 degree F.
2. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.
3. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.
4. Bake, uncovered, until tender when pierced with a fork (about 1 hour.)
5. When cool enough to handle, slip off the skins.
6. Quarter the beets and transfer them to a processor.
7. Process the beets until coarsely chopped.
8. Transfer them again to a small saucepan and stir over medium heat until heated through.
9. Add the butter and stir until glossy.
10. Season to taste with salt, and serve immediately.

beets with greens, oregano, thyme, fennel seeds, coriander ground, rosemary, bay leaves, peppercorns, olive oil, butter, salt

Taken from recipeland.com/recipe/v/roast-beef-puree-38035 (may not work)