Beet Puree with Beans and Roasted Cod Recipe

Beets are very sweet and delicious when they are baked for 1 or 2 hours wrapped in aluminum foil. Serve them with fish or meat either whole or in a puree form.

Preparation time: 25 minutes
Cooking time: 2 and ½ hours approximately
Makes: 4 servings

Ingredients
4 thick cod filets
4 tablespoons of olive oil plus an additional one for spreading on the top
2 garlic teeth
1 can of 400 grams of organic butter beans
1 tablespoons of chopped parsley
Sea salt and pepper to the taste
1 lemon cut in 4 slices to serve

Beet puree
1 kilogram of raw beets
2 tablespoons of grated spicy radish

Preparation

1. Wrap each one of the beets in aluminum foil and place them in a preheated oven at 200 degrees C. Bake for 1 to 2 hours depending on the size of the beets. They will be ready when the tip of a knife is pokes into the beets easily. Take them out of the oven once done, remove the aluminum foil and peel them. Allow them to cool.
2. In the meanwhile, season the cod filets with salt and pepper to the taste, place them in a baking pan and spread the olive oil over them. Bake them for 15 to 20 minutes or until the fish is completely cooked.
3. To make the beet puree, split the beets into small pieces and place them in a food processor or in a blender along with the radishes, salt and pepper. Blend until you obtain a lumpy puree.
4. Heat the olive oil in a casserole. Add in the garlic teeth and fry them for around 30 to 60 seconds but do not allow them to burn. Add in the beans and the chopped parsley and stir with the hot oil for 1 or 2 minutes, then take the casserole off the heat.
5. Serve the cod hot (straight out of the oven) over one or two heaping tablespoons of beet puree and accompany it with garlic beans and the slices of lemon.

 

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