Basiled Beets and Strawberries 7.000

Deb Lindsey for The Washington Post

Oct 9, 2013

Clifton Inn executive chef Tucker Yoder wanted to create a savory-sweet puree that would challenge a baby's palate. The results are earthy, herbaceous and undeniably delicious.

Make Ahead: The puree can be refrigerated in individual containers for up to 1 week or frozen for up to 6 months.

Servings: 7

Yield: Makes 1 1/4 cups

  • 1 cup peeled, chunked raw beets (may substitute 4.2 ounces peeled cooked beets)
  • 1/4 cup reserved water (optional)
  • 1 cup hulled, coarsely chopped strawberries
  • 12 basil leaves, coarsely chopped


Heat a few inches of water in a medium saucepan over medium-high heat.

Place the beets in a steamer basket that fits in the saucepan. Cover and steam for 10 to 12 minutes or until the sharp tip of a knife passes easily through the beets. Reserve 1/4 cup of the water in the pan.

Transfer the beets to a food processor, along with the strawberries and basil. Puree until smooth; if desired, add some or all of the reserved water for a looser consistency. Cool to room temperature before serving.

Transfer to airtight containers for storing.

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Recipe Source

From Tucker Yoder, executive chef at the Clifton Inn in Charlottesville.

Tested by Nevin Martell and Bonnie S. Benwick.

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