Roasted Beet and Balsamic Puree

(makes 12 servings)

3 pounds (1.4 kg) small beets, cleaned, roots and stems trimmed
1 small white onion, 2 ounces (60 g), peeled and cut into quarters
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (12.5 g) unsalted butter, cut into 4 pieces
salt and freshly ground pepper
grated orange zest

1. Preheat oven to 400°F (200°C), Gas Mark 6. Wrap each beet in aluminum foil and place in a shallow roasting pan.
2. Roast until tender when pricked with a knife, about 30 to 40 minutes. Allow to cool before slipping off the skins. (The beets may be roasted up to 2 days ahead and store, still wrapped, in the refrigerator.) When ready to continue,, unwrap and slip off the skins.
3. Transfer the beets to a food processor. Add the onion and balsamic vinegar. Process to a smooth puree. Place beet puree in a heavy-bottom saucepan and add butter pieces. Gently reheat over very low heat. Taste and add salt (if using) and pepper to taste. Serve hot, garnished with the grated orange zest.

Per serving: 51 calories (16% calories from fat), 2 g protein, 1 g total fat (0.6 g saturated fat), 11 g carbohydrate, 2 g dietary fiber, 3 g cholesterol, 81 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable)