This vibrant purée was truly delicious and, while I certainly enjoyed it as a foil for fish, I think that I will be making it again in the not too distant future to serve with grilled pork, where I think it would shine even brighter.
There was half a cup left which I used as the base of a chilled soup a few days later, and it also occurred to me that this would taste great as part of a beet caprese salad. So, quite a versatile little number.
This made about a cup of purée.
2 large cooked, peeled and roughly chopped red beets
1/2 cup blood orange or orange juice
Juice from half a lemon
1/4 cup dry red wine
1/4 cup brown butter
Salt
Blend everything together in the blender except the lemon juice, until you have a smooth purée.
Place in a saucepan and heat over low until bubbling at the edges.
Check for seasoning, stir in the lemon juice to brighten and use in as many ways as you can think. There is the soup I mentioned earlier and here is the original use for it (striking but not my best presentation).
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