Chilled Beet Puree

This is a low calories, refreshing summer chilled puree that will boost your immune system and help protect your cells against cancer. This puree is served almost yearlong as an accompaniment to all Moroccan dishes. It can be consumed immediately or stored in the refrigerator for up to three days.

Serves 4

Cooking time: 40-45 minutes

Preparation time: 10 minutes

Refrigeration time: 30 minutes


4 Medium size beets

1 and ½ cup orange juice

1 Lemon juiced

3 Tablespoon Orange flower water (optional)

3 Tablespoon granulated sugar

Mint leaves for garnishing


Cut the two ends of each beet. Place the beets in a cooking pot. Cover with water and boil for 40 to 45 minutes. You will know they are cooked enough when you pierce one with a sharp knife and it comes off easily.

Discard of the water. Allow the beets to cool for 5 minutes, then peel them with your hands. The peel should come off easily.

Grate the beets on the thin side of your cheese grater or puree them in the food processor with the orange juice, lemon juice, orange flower water and sugar.

Chill in the refrigerator for 30 minutes and serve cold, garnished with mint leaves.