Ingredients:
- 1 cup beets (peeled and diced)
- 3 cups zucchinis (chopped)
- 1 tablespoon butter
Instructions:
- Place the beets in a small pot with water to cover and simmer over medium heat until tender. Add zucchini in the last 3-4 minutes and simmer until transparent. Drain and set the cooking water aside.
- Blend until velvety smooth, adding enough cooking water to obtain the desired texture.
- Top with a dab of butter and serve warm. The purée freezes well.